Ingredients

The following ingredients have 8 Servings
  • 3 Tbs. butter (,divided)
  • 1/4 cup chopped shallots
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • 2 pkgs. (12 ounces each) rainbow baby carrots
  • 1/2 cup white wine
  • 1 Tbs. fresh chopped tarragon

Instruction

  • Melt 2 Tbs. butter in large non-stick skillet over medium-high heat.
  • Add shallots, kosher salt and pepper and cook 2 minutes or until shallots begin to soften.
  • Add wine and cook 1 minute.
  • Stir in carrots, cover and cook until carrots are tender, about 10-12 minutes, stirring occasionally.
  • Remove from heat and toss with remaining 1 Tbs. butter and tarragon.