Ingredients
500 g baby carrots
1 cup vegetable stock, gluten free
2 tbsp bush honey
1 teaspoon dried tarragon
½ tsp SIDS SALT & PEPPER
Directions
In a sauté pan, simmer carrots in stock, covered, for 10 minutes. Remove lid and add remaining ingredients. Turn flame to high and cook until all liquid is reduced. Sauté carrots until caramelized (golden brown). Season with SIDS SALT & PEPPER to taste.
