Apricot and Tarragon Baby Carrots
![photo by *Parsley*](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/13/32/58/picOVp6ng.jpg)
photo by *Parsley*
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_media1/media/userphoto/110419/U21501885/Photo_Video_71634465801487322706918_medthumb_hor.jpg)
- Ready In:
- 17mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 lb baby carrots
- 1 -2 tablespoon unsalted butter, softened
- 1⁄4 teaspoon salt
- 1⁄8 cup apricot preserves
- 1 tablespoon honey
- 1 -2 tablespoon chopped fresh tarragon leaves (I use 2 tbsp, cuz I like a lot of tarragon!)
directions
- Steam or boil carrots until fork-tender (about 10-12 minutes). Drain and place hot cooked carrots in a large bowl.
- In a seperate small bowl, combine remaining ingredients and mix well. Pour over hot carrots and gently toss to coat.
Questions & Replies
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RECIPE SUBMITTED BY
*Parsley*
United States