- In a 2- to 2-1/2-quart saucepan bring the water to boiling. Add the carrots and cook, covered, in the boiling water for 8 to 10 minutes or until carrots are just tender; drain off water.
- Add butter and tarragon to the saucepan. Stir until combined; if necessary, heat over low heat to melt butter completely. Season to taste with salt and pepper. Makes 4 servings.
From the Test Kitchen
In a microwave-safe baking dish or casserole combine carrots and 1/4 cup water. Cover and microwave on 100-percent power (high) for 7 to 9 minutes or until carrots are just tender, stirring once. Drain off water. Add butter and tarragon to the baking dish. Stir until combined; if necessary, microwave for 10 to 20 seconds more to melt butter completely. Season to taste with salt and pepper.
Prepare as above, except use 1 tablespoon butter, omit the herb, and add 2 tablespoons maple syrup and 1 tablespoon sesame seeds, toasted.
Nutrition Facts (Butter-Glazed Carrots)
- Per serving:
- 98 kcal cal.,
- 6 g fat
- (4 g sat. fat,
- 0 g polyunsaturated fat,
- 2 g monounsatured fat),
- 15 mg chol.,
- 261 mg sodium,
- 11 g carb.,
- 3 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet