1/4 cup water
3 tablespoons minced fresh tarragon or 3 teaspoons dried
3 tablespoons butter
1 tablespoon white wine vinegar
1-1/2 tablespoons honey
Salt and freshly ground black pepper to taste
Combine carrots, 1/4 cup water, 1-1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes.
Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with 1-1/2 tablespoons tarragon.
Makes 6 servings.