Herb-Glazed Carrots

7 ingredients
2 steps

Ingredients

  • 18 ounces baby carrots, peeled and halved lengthwise
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 teaspoons minced fresh chives
  • 1 teaspoon minced fresh tarragon

Directions

  1. 1
    Cook carrots in boiling water for 8 minutes or until tender. Drain well.
  2. 2
    Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add carrots; cook 1 minute. Add Chicken Glace, salt, and pepper; cook 3 minutes. Stir in parsley, chives, and tarragon.

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