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- Makes: 8 servings
- Start to Finish
20 mins
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
-
In a large saucepan, cook carrots, covered, in a small amount of boiling water for 15 to 20 minutes or until crisp-tender. Drain.
-
Meanwhile, in a small saucepan, heat the remaining ingredients until butter is melted. Pour over carrots. Toss gently. Makes 8 side-dish servings.
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.
