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The following recipe came from my grandma. The first version is as she passed it on, the second is my adaptation to serve just two. I have another carrot recipe on hand (with thyme and honey, mmm). I'll post that once I've had a chance to try it.

Lemon Basil Carrots

1 pound carrots peeled and cut into 2 1/2-inch lengths. I cut them into strips�-cook faster and more dressing can saturate them.
2 tablespoons unsalted butter
1 1/2 teaspoons fresh lemon juice�-add more if you like them more tangy
2 cloves garlic, peeled and minced
1/2 teaspoon salt
1/2 teaspoon dried basil or 1 tablespoon fresh, finely chopped basil
Black pepper

Steam carrots or cook in boiling salted water just until crisp-tender. Drain and set aside. Over low heat melt butter in a saucepan. Add lemon juice, garlic, salt, basil, and dash of black pepper. Add carrots and stir gently to coat with lemon-basil sauce. Serve hot.
--Betty Kridler

Lemon Basil Carrots

1/2 pound carrots peeled and cut into 2 1/2-inch lengths. I cut them into strips�-cook faster and more dressing can saturate them.
1 tablespoon unsalted butter
3/4 teaspoon fresh lemon juice�-add more if you like them more tangy
1 clove garlic, peeled and minced
1/4 teaspoon salt
1/4 teaspoon dried basil or 1 1/2 teaspoons fresh, finely chopped basil
Black pepper

Steam carrots or cook in boiling salted water just until crisp-tender. Drain and set aside. Over low heat melt butter in a saucepan. Add lemon juice, garlic, salt, basil, and dash of black pepper. Add carrots and stir gently to coat with lemon-basil sauce. Serve hot. Serves 2.
--adapted from Betty Kridler

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