Takes about 20 minutes. Serve with any meat or roast. Pork tenderloin pictured here, and the carrots were place on top of cooked savory spelt berries.
2 cups or more of organic baby carrots. (They come already peeled and washed). 3 cups water 3 Tablespoons (1/4 cup) olive oil 2 Tablespoons, (1/4 cup) pure Maple Syrup...the expensive stuff. 2 Tablespoons chopped fresh Tarragon
Boil the carrots in the water, covered, for 15 minutes. In a 12" skillet, add olive oil. When carrots are cooked, drain them, and toss them well in the olive oil inside the skillet with a pair of tongs.
Heat the carrots and oil first to high, and then when the carrots are sizzling, reduce heat to low. Add the fresh chopped tarragon, toss again with the tongs, and last, add the pure maple syrup. Toss again, and done!
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