2 lbs. carrots or baby carrots
1/2 cup water
1/2 teaspoon salt
1 tablespoon butter
1/2 teaspoon fresh lemon juice

Cut carrots in strips or if small, leave whole. Put in casserole with water, salt, butter and lemon juice. Cover and bake until tender or about 30 minutes at 375°F.

Sprinkle with chopped parsley before serving.

Serves 4.