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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 6 |
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I use baby carrots when I'm pressed for time. Ingredients:
1 lb carrot, peeled and sliced (or 1 lb baby carrots) |
3 tablespoons butter |
3 tablespoons brown sugar |
3 tablespoons lemon juice |
1/4 teaspoon salt |
1/2 teaspoon tarragon |
Directions:
1. Place carrots in saucepan and cover with water. Bring to a boil; reduce heat and cover and simmer 10-12 minutes, or until crisp-tender.
2. Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice, salt, and tarragon. Bring to a boil, stirring constantly. Turn off heat.
3. Drain carrots. Add hot lemon butter mixture to drained, cooked carrots and toss gently.
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