Honey Walnut Tarragon Carrots

 

So continuing with a spring side dish theme, here is another quick-n-easy veggie throw-together that is tasty and looks so fancy people will think you spent hours.

Honey Walnut Tarragon Carrots

2 cups chunky chopped raw carrots
1 tbsp butter
1 tbsp honey
1/2 tsp dried tarragon
1/4 cup chopped walnuts

Put the carrot chunks in a medium-size saucepan and fill with water until carrots are covered. Or until no carrots are sitting on the bottom of the pan because they're going to float when you add water.

Bring water to a boil and cook carrots until they are just fork tender. Still get a bit of resistence but fork pierces them.

Drain carrots and return to saucepan.  Add in butter, honey, and tarragon until carrots are well-coated.

Fold in walnuts and serve.

NOTE

By chopped carrot chunks I mean like this.  About 1 x .5" big.