Total Time
17mins
Prep 5 mins
Cook 12 mins

I use baby carrots when I'm pressed for time.

Ingredients Nutrition

Directions

  1. Place carrots in saucepan and cover with water. Bring to a boil; reduce heat and cover and simmer 10-12 minutes, or until crisp-tender.
  2. Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice, salt, and tarragon. Bring to a boil, stirring constantly. Turn off heat.
  3. Drain carrots. Add hot lemon butter mixture to drained, cooked carrots and toss gently.
Most Helpful

5 5

Great recipe! Tarragon is my favorite herb and this was perfect. Keeper all the way!

5 5

Perfect. The seasonngs are excelent. Not too sweet even w/the brown sugar. The tarragon really makes it special. But tarragon will do that to any dish. ;) Everybody loved this - even THE PICKY ONE whoo claims to not like carrots.