This recipe is fun, simple and tastes great! It works year-round! Fresh carrots from your summer garden, to a quick hearty side dish at Thanksgiving, you can’t go wrong. Normally, I do not like cooked carrots but this one does the trick for me! I leave the tarragon out when serving to my daughter. This dish will offer a healthy dose of natural Vitamin A, and a good source of Vitamin C, Vitamin B6, Folate, Pantothenic Acid, Iron, Potassium, Copper, Dietary Fiber, Vitamin K and Manganese. Enjoy!
2 tablespoons coconut oil
2 pounds baby carrots, halved lengthwise if thick
1/3 cup pure maple syrup
2 teaspoons dijon mustard
1 tablespoon fresh tarragon, chopped
Heat oil in large saucepan or Dutch oven over medium-high heat. Add carrots, and saute 5-7 minutes, or until beginning to brown. Add maple syrup, mustard, and 1 cup water; season with salt and pepper. Cover, reduce heat to medium, and simmer 10 minutes, or until carrots are tender. Uncover, increase heat to medium-high, and simmer 5 minutes, or until liquid is syrupy and there is a nice glaze. Stir in tarragon just before serving.
Recipe by Michelle
Photo credit: Wikimedia.org