3 tablespoons unsalted butter

3 cloves garlic, minced

1 shallot, minced

1 pound medium carrots, peeled and cut into 1/3-inch diagonal slices

1 tablespoon red wine vinegar

1 ½ teaspoons sugar

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley leaves

1 tablespoon chopped fresh tarragon leaves

Kosher salt and freshly ground black pepper, to taste

Melt butter in a large skillet over medium-high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.

Stir in carrots until evenly coated. Cover, and cook, stirring once until just tender, about 4-6 minutes.

Stir in red wine vinegar and sugar.

Remove from heat. Stir in dill, parsley, and tarragon; season with salt and pepper, to taste.

Serve immediately.