Apricot and Tarragon Baby Carrots

• 1 lb baby carrots
• 1 -2 tablespoon unsalted butter, softened
• 14 teaspoon salt
• 18 cup apricot preserves
• 1 tablespoon honey
• 1 -2 tablespoon chopped fresh tarragon leaves (I use 2 tbsp, cuz I like a lot of tarragon!)

1. Steam or boil carrots until fork-tender (about 10-12 minutes).
2. Drain and place hot cooked carrots in a large bowl.
3. In a seperate small bowl, combine remaining ingredients and mix well.
4. Pour over hot carrots and gently toss to coat.

baby carrots, unsalted butter, salt, apricot preserves, honey, tarragon

Taken from www.food.com/recipe/apricot-and-tarragon-baby-carrots-133258 (may not work)