1 lb. baby carrots or med. carrots, cut into 2 1/2 inch pieces
2 tbsp. butter
1 tbsp. lemon juice
1/2 tsp. garlic powder
1 tsp. dried basil
Dash of pepper

In a saucepan cook carrots until tender. In saucepan, melt butter. Stir in lemon juice, garlic powder, basil and pepper. Add carrots and toss. Makes 4 to 6 servings.