Ingredients:
8 small carrots, sliced 1/4 inch thick
2 tablespoons butter
3/4 tablespoon fresh tarragon, chopped
2 teaspoons balsamic vinegar
1/2 teaspoon honey
salt
Directions:
Cook carrots in salted water until tender, drain.
Melt butter in a small sauce pan, add remaining ingredients and stir to mix.
Place carrots in a serving dish, pour butter over them and toss.
Servings: 4-6
Time preparation: 5 min.
Time total: 20 min.