Directions:
- Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.04 Kcal (210 kJ) | ||
| Calories from fat | 35.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 6.81mg | 0% | |
| Potassium | 46.9mg | 1% | |
| Total Carbs | 3.85g | 1% | |
| Sugars | 3.2g | 13% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 0.32g | 1% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 14.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 177.7 Kcal (744 kJ) | ||
| Calories from fat | 124.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.84g | 6% | |
|---|---|---|---|
| Cholesterol | 36.14mg | 3% | |
| Sodium | 24.2mg | 0% | |
| Potassium | 166.57mg | 1% | |
| Total Carbs | 13.68g | 1% | |
| Sugars | 11.38g | 13% | |
| Dietary Fiber | 0.93g | 1% | |
| Protein | 1.14g | 1% | |
| Vitamin C | 2.5mg | 1% | |
| Vitamin A | 0.4mg | 4% | |
| Iron | 1.3mg | 2% | |
| Calcium | 52.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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