Maple Glazed Carrots

When I make vegetables I tend to keep it simple.  However, that can get boring, so occasionally I like to find a recipe that is special.  I especially like this during the holidays when I tend to cook a little more creatively.  Carrots are a nice side dish and if you add in same mustard and maple syrup this makes for an extra special dish. 

You can use the nice sweet little baby carrots whole, or simply use the large ones and slice them in half long ways so they don't take forever to cook. 

These also look nice when you serve them. 

Ingredients:  
2 Tbsp olive oil 
2 lbs carrots 
1/3 cup pure maple syrup 
2 tsp Dijon mustard
1 cup water  
salt and pepper 
1 tbsp fresh tarragon, chopped

In a large skillet or dutch oven heat the olive oil over medium heat, add the carrots and saute for 5 to 7 minutes until they just start to get brown.  Add the syrup, mustard, water, and salt and pepper.  Cover and reduce and simmer for about 10 minutes or until carrots are tender.  If carrots cook too quickly remove them from the pan, then allow the sauce to continue to reduce until you get the desired consistency.  The sauce should be syrupy.  If desired, sprinkle chopped tarragon over when plating.