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1 1/2 pounds baby carrots, peeled and trimmed

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

1. 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.
2. 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.

Serves 6.