Photo: David Prince; Styling: Leslie Siegel
Total Time
28 Mins
Yield
4 servings (serving size: about 1 cup)

This is a delicious, versatile side dish for roast chicken, pork tenderloin, or steak.

How to Make It

Step 1

Cook carrots in boiling water for 8 minutes or until tender. Drain well.

Step 2

Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add carrots; cook 1 minute. Add Chicken Glace, salt, and pepper; cook 3 minutes. Stir in parsley, chives, and tarragon.

Ratings & Reviews

JenniferM's Review

SDanielson1973
March 27, 2011
Delicious. The fresh herbs are key. First time I made it with fresh parsley and tarragon- excellent. Next time with fresh parsley but dried chives, tarragon- definitely lacking. Will make this again!

SDanielson1973's Review

JenniferM
January 20, 2011
I used squash instead of carrots... awesome.