This quick and easy side dish comes out perfectly every single time. The carrots come out amazingly garlicky, buttery and slightly sweet, tossed with fresh dill, parsley and tarragon. It is so simple yet it is elegant enough for any occasion!
4.8 stars (5 ratings)
Ingredients
3tablespoonsunsalted butter
3clovesgarlic, minced
1shallot, minced
1poundmedium carrots, peeled and cut into 1/3-inch diagonal slices
1tablespoonred wine vinegar
1 ½teaspoonssugar
2tablespoonschopped fresh dill
2tablespoonschopped fresh parsley leaves
1tablespoonchopped fresh tarragon leaves
Kosher salt and freshly ground black pepper, to taste
Instructions
Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
Stir in carrots until evenly coated. Cover, and cook, stirring once until just tender, about 4-6 minutes.
Stir in red wine vinegar and sugar.
Remove from heat. Stir in dill, parsley and tarragon; season with salt and pepper, to taste.