Pomegranate Glazed Carrots

Directions

1. Slice carrots on a 45-degree angle, 1/2 inch thick. Melt butter over medium heat. Add Fustini's Medium Single Varietal olive oil and carrots. Cover with a lid and cook until carrots are tender but still firm 10-15 minutes. Uncover and drizzle with Pomegranate balsamic and cook an additional 2-3 minutes. Sprinkle with tarragon and coarse sea salt. Let flavors mingle a few minutes before serving.