1 lb. baby carrots
2 tbsp. butter
1 tbsp. fresh lemon juice
1 garlic clove, minced
1/2 tsp. crushed basil
Dash of pepper

Cook carrots until tender. Drain. Meanwhile, melt butter and saute garlic gently. Do not brown. Stir in lemon, basil and pepper. Add carrots and toss well to coat.