These tarragon glazed carrots are by far the best carrots I've ever tasted in my life. They are full of flavor - sweet and savory - and perfectly tender. You have got to try them.
- 8 - 10 carrots (sliced)
- 2 tablespoons dairy free buttery spread or vegan butter
- 1 clove garlic (minced)
- 1 tablespoon finely chopped fresh tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
In a large saucepan or skillet, cover carrots with water and bring to boil - keep pot covered.
Reduce heat and continue simmering for about 10 - 15 more minutes or until carrots are tender.
Drain water from the pot.
Stir in the remaining ingredients and allow to cook for 2 more minutes or until butter is melted.
Calories: 107kcal Carbohydrates: 13g Protein: 2g Fat: 6g Trans Fat: 1g Sodium: 422mg Fiber: 4g Sugar: 6g Vitamin C: 8mg