Baby Carrots With Tarragon

Total Time
Prep 5 mins
Cook 8 mins

Another use for those little bags of baby carrots and this one uses fresh tarragon from my garden! Yum! From May 2007 GH (not tried yet, will do soon)

Ingredients Nutrition

  • 1 lb baby carrots
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 tablespoon fresh tarragon leaves, chopped
  • salt


  1. Fill 12-inch skillet with about 1/4 inch water. Place carrots, butter, and 1/4 tsp salt in skillet and heat to boiling over high heat.
  2. Reduce heat to medium-low; cover and cook 3 minutes.
  3. Remove cover from skillet; increase heat to medium-high and cook 3 to 4 minutes longer or until liquid evaporates and carrots are fork tender and glazed with butter.
  4. Remove skillet from heat; toss carrots with tarragon.


Most Helpful

Very nice carrot side dish, light and healthy. I used reduced fat margarine.

yogiclarebear April 16, 2008

Carrots and tarragon are, to me, like peanut butter and jelly..... they go together perfectly. Always a winning choice. So, there's no surprise that I loved this simple, yummy carrot recipe. I make carrots this way often.... sometimes with a pinch of sugar, too. If you have never eaten carrots with tarragon, try this!

*Parsley* September 25, 2007

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