Ingredients
- 1 pound carrots
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter melted
- Finely chopped fresh tarragon for garnish
Instructions
- Peel the carrots and cut them into bite-sized pieces.
- Fill a medium saucepan with water and bring it to a boil over high heat.
- Add the carrots to the boiling water. Reduce heat to medium and simmer for 3-6 minutes until carrots reach your desired level of tenderness.
- Drain the carrots and toss with butter. Season with kosher salt and freshly ground black pepper, adjusting seasoning as needed.
- Serve immediately with fresh tarragon as a garnish.
