4 medium carrots, cut in 1-1/2 inch pieces
1 tablespoon butter
1 teaspoon lemon juice
1 teaspoon fresh basil, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper

Cook carrot pieces in water to cover for 10 minutes or until tender.
Drain; return to pan.

Add remaining ingredients; let butter melt, then toss to coat.

Serves Two