1/4 c. (1/2 stick) butter
1 lg. onion, thinly sliced
2 lb. carrots, pared and cut into 2 inch sticks
1/4 tsp. salt
3/4 tsp. lemon pepper
2 tbsp. finely chopped fresh parsley

Melt 3 tablespoons of the butter in a skillet. Saute onion until tender and golden. Remove from skillet with slotted spoon to a bowl; keep onion warm.

Add remaining tablespoon butter to same skillet. Toss carrots in skillet over medium heat to coat well with butter. Cover; lower heat. Cook 15 minutes or until carrots are tender. Uncover; continue to cook until liquid evaporates. Season carrots with salt, lemon pepper, and parsley. Lightly toss onion and carrots together; turn into heated serving dish. Makes 8 servings.