|Carrots||2 Pound, scraped and cut in 1/2-inch dice|
|Melted butter/Margarine||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Teaspoon|
|Lemon juice||2 Tablespoon (Juice Of 1 Lemon)|
Simmer the carrots in salted water until tender.
Add to the pan the remaining ingredients, stir well, and cook 5 minutes, shaking the pan 2 or 3 times to coat the carrots well with the sauce.