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Bon Appétit

Baby Carrots with Tarragon

4.0

(18)

Easy and colorful, this side dish is nice with the lamb.

Recipe information

  • Yield

    Serves 6

Ingredients

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 or 3 teaspoons dried
2 tablespoons (1/4 stick) butter
1 tablespoon white wine vinegar
1 tablespoon honey

Preparation

  1. Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a 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. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.

TagsCarrotRoot VegetableVegetableTarragonHerbs & SpicesStarterDinnerNut FreeGluten FreeVegetarian5 Ingredients or Fewer30 Minutes or LessSimmerBon Appétit
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