3 c. thin diagonally sliced carrots
1 tbsp. butter
1/4 tsp. dried basil, crushed

In 1 quart casserole or serving dish, cook carrots, covered in 1/3 cup water. Microwave on high 10 to 12 minutes or until tender, stirring twice. Drain. Stir in butter, 1/4 teaspoon salt and basil.