- 1/2 stick
- 1 large
- onion, thinly sliced or finely chopped
- 2 lb
- carrots, pared and cut into 2 inch sticks
- 1/4 tsp
- 3/4 tsp
- lemon pepper
- 1 Tbsp
- dried parsley
Sauté onion until tender and golden. Remove from skillet with slotted spoon to a bowl. Keep onion warm.
Cook 15 minutes or until carrots are tender. Uncover, and continue cooking until liquid evaporates.