- 1-1/2 cups sliced carrots
- 1 tablespoon maple syrup
- 1/8 to 1/4 teaspoon dried tarragon
- Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until tender. Drain. Stir in syrup and tarragon. Yield: 2 servings.
Originally published as Maple Carrots in Taste of Home February/March 2001, p10
Reviews for Maple Carrots
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Reviewed Sep. 13, 2010
"I don't like the icorice flavor of tarragon soused marjoram as a substitute. We enjoyed the maple flavor."