INGREDIENTS
1
lemon
1 tsp
balsamic vinegar
1 tsp
maple syrup
3 1/2 tbsp
unsalted butter, chilled
2 tbsp
extra virgin olive oil; more as needed
1 1/2 lb
large carrots, cut into 2-inch-long, ½ inch thick sticks
Kosher salt
12 oz
small fingerling potatotes, cut in half lengthwise
1 cup
chicken broth, stock, or water
2
garlic cloves, minced
3/4 cup
fresh peas, blanched, or frozen peas
1 cup
(packed) fresh baby spinach leaves
2 tsp
chopped fresh tarragon