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Herbed Baby Carrots
Ingredients
- 1 1/2 pounds tiny whole carrots
- 1/4 cup butter or margarine
- 1 1/2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
- 1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon salt
- Dash freshly ground pepper
Directions
1. In a large saucepan, cook carrots, covered, in a small amount of boiling water for 15 to 20 minutes or until crisp-tender. Drain.
2. Meanwhile, in a small saucepan, heat the remaining ingredients until butter is melted. Pour over carrots. Toss gently. Makes 8 side-dish servings.
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Variation:
To Use Your Microwave In a microwave-safe 2-quart casserole, microcook carrots, covered, in 3 tablespoons water on 100 percent power (high) for 10 to 12 minutes or until carrots are just tender, stirring twice. In a microwave-safe 1-cup measuring cup, microcook the remaining ingredients on high for 1 minute or until melted. Continue as directed.
