1/4 c. butter
1 lg. onion, thinly sliced
2 lbs. carrots, cut in 2 inch sticks
1/4 tsp. salt
3/4 tsp. lemon pepper
2 tbsp. parsley

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

2. Add remaining tablespoon butter to skillet. Toss carrots in skillet over medium heat to coat with butter. Cover; lower heat. Cook 15 minutes or until carrots are tender. Uncover; continue to cook until liquid evaporates. Season with salt, lemon pepper and parsley.

3. Lightly toss onion and carrots together; turn into heated serving dish.