2 cups baby carrots (a 12 oz. bag)
2 tbsp. butter
2 tbsp. fresh lemon juice
½ – 1 tsp. basil
Cook baby carrots until tender crisp or done to your liking. Drain and return to pot over medium heat. Add butter, lemon juice, and basil. Stir and toss for a few minutes until very hot and well glazed.