1 pound baby carrots or carrots cut into equal-sized discs or sticks
1 tablespoon butter
1 teaspoon dried basil
1/8 teaspoon salt
Use a medium-sized pot that has a lid. Place the pot on the stove over medium heat (5 on a stove dial scaled 1-10). Add the butter to the pot and cook until butter melts.
Reduce heat to medium-low (around 2 or 3 on a stove dial scaled 1-10). Add the carrots and sprinkle with dried basil (about 1 teaspoon, but doesn’t need to be exact). Place lid on pot.
Let carrots cook, about 10-20 minutes depending on how big the carrot pieces are. You should shake the pan every few minutes to redistribute the carrots inside the pot. No need to remove the lid and stir – just a good back and forth motion will do the trick. Start checking for doneness around the 10-minute mark. Using a thin sharp knife (like a steak knife), insert the knife into a carrot. It should be able to pierce the carrot fairly easily but not too easily – you don’t want mushy carrots! You can also taste a carrot to see if it’s the texture you like!
Once carrots are cooked, remove from heat and turn off stove. Sprinkle the carrots evenly with salt, starting with 1/8 teaspoon and adding more salt after tasting if needed. Stir well and serve. Optional: Sprinkle a bit of black pepper on the carrots as well!