Braised Carrots with Blood Orange-Fresh Tarragon Pan Sauce Recipe

Ingredients

• 1/2 TSP FINELY GRATED BLOOD ORANGE ZEST
• 1 TBSP BLOOD ORANGE JUICE
• 2 TSP PURE MAPLE SYRUP
• 1 TSP RED-WINE VINEGAR
• 1 1/2 TBSP UNSALTED BUTTER
• 1 TBSP EXTRA-VIRGIN OLIVE OIL
• 1 LB CARROTS, peeled and cut into sticks about 3 in long and 3/8 in thick
• 3/ TSP KOSHER SALT
• 1/4 CUP LOW-SODIUM CHICKEN BROTH
• 2 TSP FINELY CHOPPED FRESH TARRAGON