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Apricot and Tarragon Baby Carrots

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“I serve these carrots often.”
READY IN:
17mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb baby carrots
  • 1 -2 tablespoon unsalted butter, softened
  • 14 teaspoon salt
  • 18 cup apricot preserves
  • 1 tablespoon honey
  • 1 -2 tablespoon chopped fresh tarragon leaves (I use 2 tbsp, cuz I like a lot of tarragon!)

Directions

  1. Steam or boil carrots until fork-tender (about 10-12 minutes). Drain and place hot cooked carrots in a large bowl.
  2. In a seperate small bowl, combine remaining ingredients and mix well. Pour over hot carrots and gently toss to coat.

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