Baked Carrots

This is my grandmother's recipe, and for a very long time it was the only way I would eat carrots (I may have been a little picky...). This is one of the holiday staples at our house--so much so that I rarely have baked carrots at other times of the year. However, I found myself with an abundance of carrots this week, and knew exactly what to do with them...

-1 lb. carrots, peeled and sliced lengthwise
-1/4 c. chopped onion (I normally don't deviate from the recipe, but I used leeks this time--also good)
-1 1/4 t. salt
-1/2 t. celery seed
-1/4 t. dried basil
-2 T. butter, cubed
-1/4 c. hot water

1. Arrange the carrots in an oven-safe baking dish. Sprinkle the herbs and spices over the carrots, and dot with cubes of butter.
2. Pour in the hot water. Cover, and bake for 40 minutes at 375* F.

Carrot bliss. Thanks grandma!