Step 1

Wash and dry the fresh produce.

Step 2

Peel, trim, and slice carrots on an angle into ¼-inch thick pieces. Transfer to a large skillet.

Step 3

Add broth, honey, salt, and pepper to the skillet with the carrots. Cover and bring to a boil over high heat.

Step 4

Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until carrots start to soften, 7-8 minutes.

Step 5

Meanwhile, pick tarragon leaves off the stems; discard stems and mince the leaves. Set aside.

Step 6

When the carrots have softened, uncover and increase the heat to medium-high. Continue to cook, stirring often, until the glaze has reduced by half, 3-4 minutes.

Step 7

Add more honey and butter to the skillet. Continue to cook until carrots are fork-tender and glaze has thickened, 3-4 minutes more.

Step 8

When the carrots are done, zest and juice lemon into the skillet, then add tarragon. Stir to combine and remove from heat.

Step 9

Transfer carrots to a serving dish. Enjoy!