Butter-Glazed Carrots



½ cup water

1 lb carrots, peeled and sliced diagonally

2 Tablespoons butter

1-2 tsp dried tarragon or basil, crushed

Salt and pepper to taste


1.      Boil water in a small pan. Add carrots and cook, covered for 8-10 minutes until carrots are tender. Drain water

2.      Add butter and tarragon and stir until combined. Season to taste with salt and pepper.

Butter-Glazed Carrots

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