Ingredients for Apricot And Tarragon Baby Carrots
- Baby Carrots
- Unsalted Butter
- Pinch of salt
- 1/2 cup apricot preserves
- Honey
- Fresh Tarragon Leaves
How to Make Apricot And Tarragon Baby Carrots
- Wash and trim 1 pound of baby carrots.
- Steam or boil the carrots until tender-crisp, about 8-10 minutes. Test with a fork; they should be easily pierced but still hold their shape.
- While the carrots are cooking, prepare the glaze: In a small bowl, whisk together 1/2 cup apricot preserves, 2 tablespoons tarragon vinegar, 1 tablespoon fresh tarragon, finely chopped, 1 teaspoon Dijon mustard, and a pinch of salt and pepper.
- Drain the cooked carrots and transfer them to a large bowl.
- Pour the apricot-tarragon glaze over the hot carrots and gently toss to coat evenly.
- Serve immediately as a vibrant and flavorful side dish.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
53g
Fat
9g
Carbs
6g
