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Tarragon Baby Carrots

If you’re having trouble getting your kids to eat their veggies, make these agave-sweetened herbalicious baby carrots.
If you’re having trouble getting your kids to eat their veggies, make these agave-sweetened herbalicious baby carrots.

Tarragon Baby Carrots

Serves 6

Ingredients:

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  • 1-1/2 pounds baby carrots
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  • 1/2 cup agave
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  • 3/4 cup hot water
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  • 2 tablespoons cider vinegar
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  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
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  • Salt and freshly ground black pepper

Directions:

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  1. Bring a large pot of salted water to a boil and add carrots. Cook them for 2 to 3 minutes or until they are just fork tender. Drain, reserving 3/4 cup of the water.
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  3. Place carrots, agave, reserved water, and vinegar in a saucepan over medium-high heat. Bring to a low boil, reduce heat and continue to cook gently, stirring, until the liquid is absorbed and the carrots are glazed.
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  5. Stir in tarragon and season with salt and pepper. Serve hot.

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