Name: Baby Carrots with Tarragon
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

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

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.