Ingredients:
1 lb baby carrots
1 -2 tablespoon unsalted butter, softened
1/4 teaspoon salt
1/8 cup apricot preserves
1 tablespoon honey
1 -2 tablespoon chopped fresh tarragon leaves ( I use 2 tbsp, cuz I like a lot of tarragon!)
Directions:
Steam or boil carrots until fork-tender (about 10-12 minutes). Drain and place hot cooked carrots in a large bowl.
In a seperate small bowl, combine remaining ingredients and mix well. Pour over hot carrots and gently toss to coat.
Servings: 4
Time preparation: 5 min.
Time total: 17 min.