Baby Carrots With Tarragon

Total Time
30mins
Prep 10 mins
Cook 20 mins

A simple, tasty side dish from Bon Appetit, April 1995. I cook the carrots a little longer than what is stated because they are a little too crunchy for us otherwise.

Ingredients Nutrition

Directions

  1. Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes.
  2. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.
Most Helpful

Wonderful carrots! I couldn't find baby carrots with the stems still on, so subbed the "baby" carrots that come in a bag. Cooking time was perfect for us, since we like a bit of crunch. Used fresh tarragon from the garden. Made for ZWT8.

Outta Here July 24, 2012

I loved these! I would never have thought of pairing tarragon with carrots, but it was great! I messed up and added all the tarragon during the cooking, but obviously it didn't mess the recipe up too much......there were no carrots left! I used the pre-peeled baby carrots, so no stems in my pics...sorry! I really enjoyed these....thanks for sharing!

breezermom April 28, 2011

I just made this dish for Thanksgiving dinner and everyone raved about it! It appealed to just about everyone, young and old. It was very easy to prepare and the carrots looked gorgeous and very gormet on the serving platter.

Bader November 23, 2007