Why I love tarragon glazed carrots
The flavor of the tarragon is unexpected and unique but it pays really well with the carrots. The recipe is super simple and flavorful so it’s perfect for a holiday meal, or any day of the week!
Here’s what you’ll need to make them
How to make tarragon glazed carrots
Simmer the carrots in some water for about 10 – 15 minutes and drain.
Toss the seasonings and butter into the pot and stir until the butter is melted.
FAQs and tips on making glazed carrots
They will always taste best when made fresh, but if you want to prepare them ahead of time you could reheat them in a skillet with a bit more butter to freshen them up.
The longer you cook them, the softer they will get. If you want your carrots to be softer try cooking them for 3-4 more minutes and check them again so they do not get mushy.
Soaking carrots in water will allow water to absorb into them causing them to become crisper, or if they are becoming limp it will revive them. We are cooking them in water so it is not necessary in this case.
These tarragon glazed carrots are by far the best carrots I’ve ever tasted in my life. They are full of flavor – sweet and savory – and perfectly tender. You have got to try them.
- 8 – 10 carrots, sliced
- 2 tablespoons dairy free buttery spread or vegan butter
- 1 clove garlic, minced
- 1 tablespoon finely chopped fresh tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large saucepan or skillet, cover carrots with water and bring to boil – keep pot covered.
- Reduce heat and continue simmering for about 10 – 15 more minutes or until carrots are tender.
- Drain water from the pot.
- Stir in the remaining ingredients and allow to cook for 2 more minutes or until butter is melted.
- Serving Size:
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: Tarragon glazed carrots, glazed carrots, stovetop carrots, carrot sides, carrot recipes
Recipe adapted from Food Done Light.
Last Updated on October 15, 2021 by Melissa Belanger