Parslied Browned Buttered Carrots - cooking recipe

Ingredients

1 lb carrot, peeled and sliced (or 1 lb baby carrots)
3 -4 tablespoons butter
1 teaspoon parsley flakes
1/4 teaspoon dried tarragon
salt, to taste
pepper, to taste

Preparation

Steam/boil carrots in salted water until fork-tender; drain.
In empty saucepan, heat butter over med-high heat until browning and nutty-smelling; remove from heat.
Add drained carrots to the saucepan of browned butter; sprinkle with parsley, tarragon and salt and pepper. Toss to coat well.