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Ingredients
- 4 bn Baby carrots, (each about 8 ounces), peeled, trimmed 3inches of stems left intact
- 1/4 c. Water
- 3 Tbsp. Chopped fresh tarragon or possibly 3 tsp. dry
- 2 Tbsp. Butter, (1/4 stick)
- 1 Tbsp. White wine vinegar
- 1 Tbsp. Honey
Directions
- Combine carrots, 1/4 c. water, 1 1/2 Tbsp. tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer till carrots are almost tender, about 12 min. Uncover; cook till carrots are tender and liquid is reduced to glaze, about 6 min longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 Tbsp. tarragon.
- Serves 6.
- 4
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1075g | |
| Calories 617 | |
| Calories from Fat 216 | 35% |
| Total Fat 24.66g | 31% |
| Saturated Fat 14.88g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 909mg | 38% |
| Potassium 2429mg | 69% |
| Total Carbs 98.05g | 26% |
| Dietary Fiber 27.9g | 93% |
| Sugars 62.31g | 42% |
| Protein 7.6g | 12% |
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