Carrots with Tarragon

Serves 4

1 lb. small, tender, green-top baby carrots, top trimmed to 1"

1/2 cup water

2 tbsp. butter

1 tsp. sugar

1 tbsp. finely chopped fresh tarragon

- salt and freshly ground pepper, to taste


Combine carrots, water, butter and sugar in a medium saucepan over high heat. Bring to a boil; reduce heat to medium, cover and simmer 5 min. Uncover; cook until carrots are tender and liquid has evaporated. Toss with tarragon and season to taste.

Recipe courtesy of Burpee Garden Products Co.