1 pouund carrots, cut into 2-inch julienne strips
1 tsp. minced garlic
1 T canola oil
2 T minced chives or parsley

In large skillet, saute carrots and garlic in oil and butter for 3 minutes.  Reduce heat; cover and cook for 10 minutes or until carrots are just crisp-tender.  Sprinkle with chives and serve.