1 pound baby carrots

4 tablespoons butter

1 tablespoon honey or agave

2 tablespoon tarragon leaves

kosher salt and freshly ground black pepper

2 teaspoons orange zest

In a double boiler or microwave safe bowl, steam carrots for 5-7 minutes or until fork tender.
In a saucepan, melt butter. Add honey or agave and mix well. Add carrots and tarragon and cook for 2-3 minutes until flavors meld. Season with salt, pepper and orange zest and serve.