If you’re looking for a colorful, delicious, and easy side dish, consider glazed carrots. It takes just 15 minutes from start to finish and aside from the fresh tarragon, it’s likely you’ll have the few remaining ingredients in your kitchen.
Cut up the carrots, add butter, sugar, salt, water and boil to reduce the liquid until you have a silky glaze.
Glazed Carrots with Tarragon
Adapted from Fine Cooking Magazine
Serves 4 as a side dish
Ingredients
1 1/4 pound carrots, cut into 1/2 inch rounds (4 – 5 large carrots)
3 tablespoons butter
2 teaspoons sugar
kosher salt
2 tablespoons finely chopped fresh tarragon
Preparation
Put the carrots in an 8 inch wide, 3 quart saucepan and arrange snugly. Add the butter, sugar, 1/2 teaspoon kosher salt and just enough water to barely cover the carrots (about 1 1/2 cups). Bring to a boil over high heat.
Cook over medium high heat, shaking the pan occasionally until the liquid has reduced to a silky glaze, about 8 minutes. Test the carrots. If they are done before the liquid reduces, remove the carrots to a bowl and continue to reduce the liquid then add carrots back to the pan.
Lower the heat to medium low, add the tarragon and toss to combine. Season to taste with salt and serve.
For lactose free version I use Earth Balance Buttery Sticks.