Here’s an easy carrot side dish: Baby Carrots with Tarragon
Baby Carrots with Tarragon
Yield: 6 servings
Prep Time: 15 min
Cook Time: 20 min
4 bunches baby carrots (each about 8 ounces), peeled, trimmed, 3 inches of stems left intact
1/4 cup water
3 tablespoons minced fresh tarragon, divided
2 tablespoons (1/4 stick) butter
1 tablespoon white wine vinegar
1 tablespoon honey
1. Combine carrots, water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper.
2. Transfer to platter. Sprinkle with remaining 1 1/2 Tablespoons tarragon.