Carrots are the iconic glazed vegetable, but the tarragon here is an update that offsets their intense sweetness. These are a great accompaniment for just about anything.
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Excellent side dish and so hands free to make. It's the leftover that gets eaten first.
Try watching the "Glazing Vegetables" video before making - it's only a few minutes long. I used too much water when first cooking the carrots and had to take them out to reduce the glaze. Also used thyme from the garden since the main course called for a lot of tarragon. Got good reviews, but would probably add something like slivered almonds with the herb right before serving.
So simple and tasty. I will reduce the water to 1 1/2 cups next time. My carrots were perfectly cooked in about 8 minutes so I removed them from the pan and continued to reduce the liquid for another 3 minutes or so. Love these simple and tasty recipes, Thanks!
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