- 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
- 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.