Baby Carrots With Tarragon

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A simple, tasty side dish from bon appetit, april 1995. I cook the carrots a little longer than what is stated because they are a little too crunchy for us otherwise.

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Steps

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Combine carrots , 1 / 4 cup water , 1 1 / 2 tablespoons tarragon , butter , vinegar and honey in heavy large skillet.

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Bring to boil.

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Reduce heat to medium.

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Cover and simmer until carrots are almost tender , about 12 minutes.

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Uncover.

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Cook until carrots are tender and liquid is reduced to glaze , about 6 minutes longer.

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Season with salt and pepper.

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Transfer to platter.

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Sprinkle with 1 1 / 2 tablespoons tarragon.

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Ingredients

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baby carrots, water, fresh tarragon, butter, white wine vinegar, honey