Here’s an easy carrot side dish: Baby Carrots with Tarragon
Carrot Recipes:
- Roasted Whole Carrots with Rosemary and Honey
- Easy Pickled Carrots
- Carrot and Orange Soup
- Whiskey- Glazed Carrots
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Baby Carrots with Tarragon
This recipe for baby carrots is perfect in spring when carrots are at their best.
Recipe Details
Servings: 6 servings
Calories: 119kcal
Ingredients
Instructions
- Combine the carrots, water, 1½ tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to boil. Reduce heat to medium-low; cover and simmer until carrots are almost tender, about 12 minutes.
- Uncover and continue cooking until the carrots are tender and the liquid is reduced to a glaze, about 6 minutes longer. Season with salt and pepper.
- Transfer the carrots to a platter and sprinkle with the remaining 1½ tablespoons tarragon. Serve immediately.
Nutrition
Serving: 1serving, Calories: 119kcal, Carbohydrates: 19g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 143mg, Potassium: 594mg, Fiber: 4g, Sugar: 10g, Vitamin A: 25529IU, Vitamin C: 11mg, Calcium: 92mg, Iron: 2mg