Do you have stories about “why” you love a particular dish? These Glazed Tarragon Carrots have a story! This recipe is so simple, with the fresh, earthy flavor of tarragon, a little butter and sea salt, you will have an incredibly easy, quick and oh-so-tasty side dish.
Really I needed to share them, I realized other than potatoes and salads and a random post about pickled red onions (they are yummy) — I have not one veggie recipe on my blog! Shame on me!
I promise I make and eat veggies! Maybe I figure they are just something to go along with a meal and the meal takes center stage, but this recipe for Glazed Tarragon Carrots should take center stage.
So I was saying that this veggie recipe has a story. I grew up liking raw carrots, but not loving cooked carrots, until…UNTIL I had these carrots while living as an Au Pair in Germany. My house mom, would slow cook carrots in butter and dried tarragon and tossed with a little sea salt…that’s it, but the flavors will knock your socks off! You’ll notice she didn’t add water, she typically used up to a stick of butter, ha! No wonder they were so amazing and I gained 20 lbs while I lived there! I have figured out a way to keep the flavor and reduce the butter!
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What is Tarragon?
Tarragon is a perennial herb that you may not have heard of or ever cooked with before, touted as a slightly bitter herb with aromas not unlike anise, it imparts delicate flavors to vegetables, fish and chicken dishes. Don’t like licorice or anise? Do not let that scare you away, I am not a fan of either licorice or anise, but somehow this herb delivers a powerful punch of flavor in a most delicate way!
Three Ingredient Vegetable Side Dish
- 1 – 2 lbs carrots, peeled, washed and sliced
- 3-4 stems fresh tarragon, stems removed, leaves chopped or 1-2 teaspoons dried tarragon
- 2-4 tablespoons butter
- ¾ cup water, reduce to ¼ – ½ if making on stovetop
- 1 teaspoon of kosher sea salt (to taste)
Instant Pot Instructions
Place all ingredients inside pressure cooker, seal lid, place steam valve in locked position. Pressure Cook on high for 2-3 minutes (3 for softer carrots, 2 for slightly firmer, I have done 4 and they pretty much fall apart, still delicious, but three minutes is just about perfect at altitude). Will take about 8-10 minutes to come up to full pressure.
Immediately release the steam valve release when time has finished, adjust seasonings if needed, serve immediately. Those colors are not enhanced!
Stovetop Glazed Tarragon Carrots
This is how I originally learned to make these carrots, the rule of thumb here is, low and slow.
Place all ingredients (with water adjustment) into a small or medium sized saucepan, you want the water/butter mixture to almost cover the carrots. Cover and bring to low simmer, typically simmering about 30-45 minutes until a fork slides right into them. Adjust seasonings and serve immediately.
Questions about Cooking Carrots
Can you Cook Carrots Ahead? Yes, I would undercook them slightly and rewarm for a few minutes on the stovetop before serving.
Does Boiling Make Carrots Soft? Yes, if you have never cooked or boiled carrots it brings out the sweetness of the carrot, softening them nicely.
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What do carrot recipes go well with? Tarragon is a lovely herb that brings out the best in fish and chicken dishes, however; I have served Glazed Tarragon Carrots with Braised Beef, Roasted Chicken or Butter Chicken.
Can I use dried Tarragon for this recipe? Yes! Depending on how much you like tarragon, start with 1 teaspoon, taste and add up to 2 teaspoons.
What will you serve with these Glazed Tarragon Carrots?
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Try these other fabulous veggie recipes!
- Roasted Brussels Sprouts with Honey Balsamic Glaze
- Instant Pot Mashed Potatoes
- Harvest Wild Rice Salad
- Mediterranean Dip
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Glazed Tarragon Carrots
This recipe for Glazed Tarragon Carrots is so simple, with the fresh, earthy flavor of tarragon, a little butter and sea salt, you will have an incredibly easy, quick and tasty side dish.
Ingredients
- 1 - 2 lbs carrots, peeled, washed and sliced
- 3-4 stems fresh tarragon (leaves pulled and chopped) or 1-2 teaspoons dried tarragon
- 2-4 tablespoons butter
- ¾ cup water, reduce to ¼ - ½ if making on stovetop
- 1 teaspoon of kosher sea salt (to taste)
Instructions
Instant Pot Instructions
Place all ingredients inside pressure cooker, seal lid, place steam valve in locked position. Pressure Cook on high for 2-3 minutes (3 for softer carrots, 2 for slightly firmer, I have done 4 and they pretty much fall apart, still delicious, but three minutes is just about perfect at altitude). Will take about 8-10 minutes to come up to full pressure.
Immediately release the steam valve release when time has finished, adjust seasonings if needed, serve immediately.
Stovetop Glazed Tarragon Carrots
This is how I originally learned to make these carrots, the rule of thumb here is, low and slow.
Place all ingredients (with water adjustment) into a small or medium sized saucepan, you want the water/butter mixture to almost cover the carrots. Cover and bring to low simmer, typically simmering about 30-45 minutes until a fork slides right into them. Depending on how thick you cut your carrots they can take more or less time. Sometimes I chop my carrots so they will cook faster. Adjust seasonings and serve immediately.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 91 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 377mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 1g
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We don’t use carrots as a stand alone side dish enough and it’s a tragedy! These carrots were the perfect texture and that tarragon just sets the flavor off! YUM!
So happy to hear Jennifer!! Thanks!
My hubs LOVES glazed carrots. I have always used the same recipe — but I am trying yours out this week!! They look amazing!
They are pretty amazing!! Hope you love them!