BABY CARROTS WITH TARRAGON
Categories Vegetable Side Vegetarian Quick & Easy Low Sodium Carrot Spring Summer Healthy Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- 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.
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M Nazir
[email protected]This recipe looks delicious.
Christine Kadzo
[email protected]I can't wait to try this recipe.
Abee Hrs
[email protected]These carrots are a great way to use up leftover carrots.
Junaidkhan Khan
[email protected]I'm so glad I found this recipe.
Bithe Akter
[email protected]These carrots are a great side dish for any meal.
Ttrudy
[email protected]I love the flavor of the tarragon in these carrots.
Mohamed Mansaray
[email protected]These carrots are a great way to get your kids to eat their vegetables.
Forky VR
[email protected]I've made these carrots several times now and they're always a hit.
Silver Bird
[email protected]I'm not a huge fan of carrots, but these were really good.
Jannat Mirza
[email protected]These carrots are so easy to make and they're absolutely delicious.
Zaria Howard
[email protected]I made these carrots for a dinner party and they were a huge success. Everyone loved them!
GAMING 21
[email protected]These carrots were a hit! I followed the recipe exactly and they turned out perfectly. The tarragon added a lovely subtle flavor that really complemented the sweetness of the carrots.