1 lb. carrots
1 tbsp. butter
1/2 tbsp. fresh lemon juice
1/2 tsp. garlic salt
1/2 tsp. dried basil
Dash of black pepper

Peel carrots and cut into 2 1/2-inch lengths. Steam and cook in boiling salted water until crisp-tender. Drain and set aside.

Melt butter over low heat in a saucepan. Add lemon juice, garlic salt, basil and pepper. Add the carrots and stir gently to coat with sauce. Serve hot. Makes 4 to 6 servings.