Baby Carrots With Tarragon

• baby carrots, peeled and trimmed, keep 3-inches of stems left intact↗4 bunches
• water↗1⁄4 cup
• fresh tarragon, minced or 3 teaspoons dried tarragon3 tablespoons
• butter↗2 tablespoons
• white wine vinegar↗1 tablespoon
• honey↗1 tablespoon

Step-by-step instructions

1. 1

   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.

2. 2

   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.