3	Cups	Sliced or baby carrots
1	Tbsp.	Onion, finely chopped
1-2	Tbsps.	Butter or margarine
2	Tbsps.	Chopped chives
1/8	Tsp.	Garlic salt

In a medium skillet, saute carrots and ionion in butter for 4 minutes; reduce heat. Cover and cook for 8-10 minutes or until carrots are tender. Toss with chives and garlic salt.

YIELD: 4 Servings