Friday, August 7, 2009

Lemon-Basil Carrots

4 medium carrots, cut into 1 1/2 inch pieces
1 tbsp butter or margarine
1-2 tsp lemon juice
1/4 tsp dried basil
1/8 tsp garlic salt (powder)
dash pepper
Place carrots in a small saucepan; add water to cover. Cook for 10
minutes or until tender; drain and return to pan. Add remaining
ingredients. Cook over low heat until butter is melted and carrots
are heated through.


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