GLAZED BABY CARROTS

Cook 1 cup small shallots with 2 tablespoons butter and a pinch each of sugar and salt in a skillet until light brown, about 4 minutes. Add 1 pound baby carrots, 2 more tablespoons butter and ¼ cup water; simmer until tender, about 5 minutes. Top with toasted almonds and chopped tarragon.

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