Directions:
- 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 platter. Sprinkle with 1 1/2 tablespoons tarragon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.07 Kcal (1244 kJ) | ||
| Calories from fat | 275.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.57g | 47% | |
|---|---|---|---|
| Cholesterol | 80.98mg | 27% | |
| Sodium | 34.72mg | 1% | |
| Potassium | 128.59mg | 3% | |
| Total Carbs | 6.34g | 2% | |
| Sugars | 4.76g | 19% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 0.96g | 2% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.7mg | 4% | |
| Calcium | 32.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 322.11 Kcal (1349 kJ) | ||
| Calories from fat | 298.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.15g | 47% | |
|---|---|---|---|
| Cholesterol | 87.81mg | 27% | |
| Sodium | 37.65mg | 1% | |
| Potassium | 139.44mg | 3% | |
| Total Carbs | 6.88g | 2% | |
| Sugars | 5.16g | 19% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 1.04g | 2% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.7mg | 4% | |
| Calcium | 35.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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