2 lb Baby carrots, scraped
Water
3 tbs Butter
2 tbs Chopped lemon balm or lemon thyme
Salt to taste
Freshly ground pepper

Place the carrots in a saucepan and add enough water to just cover them. Add the butter, cover the saucepan, and simmer for 15 minutes, or until the carrots are firm but east to pierce with a fork.

Uncover and continue to simmer until liquid has evaporated. Add herbs and season with salt and pepper to taste.