- 2 1/2 pounds carrots, sliced diagonally 1/2-inch thick
- 6 tablespoons butter or margarine
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 4 1/2 teaspoons minced chives
- Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain well. In a large skillet, melt butter. Add seasoned salt, pepper and carrots; cook and stir for 1-2 minutes or until carrots are tender. Sprinkle with chives.