- 1-1/2 cups sliced carrots
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic salt, optional
- 1/2 teaspoon dried basil
- Dash pepper
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In the same pan, melt butter; stir in lemon juice, garlic salt if desired, basil and pepper. Return carrots to the pan and heat through Yield: 2 servings.
Originally published as Lemon Basil Carrots in Reminisce Extra August 2001, p52
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