Ingredients for Apricot And Tarragon Baby Carrots
- 1 pound Baby Carrots
- Unsalted Butter (quantity not specified in recipe)
- pinch of Salt
- 1/2 cup Apricot Preserves
- Honey (quantity not specified in recipe)
- 1 tablespoon Fresh Tarragon Leaves, finely chopped
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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.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
53g
Fat
9g
Carbs
6g