Ingredients
2-1/2 pounds carrots, diagonally sliced 1/2 inch thick6 tablespoons butter, cubed1/4 to 1/2 teaspoon seasoned salt1/4 teaspoon pepper1 to 2 tablespoons minced fresh chives
Preparation
Place 1 in. of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well.
In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.
