Glazed Tarragon Carrots (Instant Pot or Stove Top)

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Glazed Tarragon Carrots is a simple butter carrot recipe with out of this world flavors. featuring fresh, earthy flavor of tarragon, a little butter and sea salt, you will have an incredibly easy, quick and oh-so-tasty side dish.

This butter carrot recipe is so simple, you will wonder why it took you so long to make them, made in the Instant Pot or stove top they are a quick, fresh, healthy and easy veggie side dish recipe.

Looking for more veggie sides? Give these favorites a try: Cheesy Asparagus Bake, Balsamic Honey Glazed Roasted Brussels Sprouts or this amazing Sweet Maple Apple Salad.

Do you have stories about “why” you love a particular dish? These Glazed Tarragon Carrots have a story!

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!

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)

How to make Glazed Carrots in the Instant Pot

1. Place all ingredients inside pressure cooker, seal lid, place steam valve in locked position.
2. 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.
3. Immediately release the steam valve release when time has finished, adjust seasonings if needed, serve immediately. Those colors are not enhanced!

How to make Tarragon Carrots on the Stovetop

This is how I originally learned to make these carrots, the rule of thumb here is, low and slow.

1. Place all ingredients (with water adjustment) into a small or medium sized saucepan, you want the water/butter mixture to almost cover the carrots.
2. Cover and bring to low simmer, typically simmering about 30-45 minutes until a fork slides right into them. Adjust seasonings and serve immediately.

Frequently Asked Questions about Butter Carrot Recipe

Try these other fabulous veggie recipes!

• Super Simple Guacamole (+ Video)
• Favorite Easter Side Dishes
• Instant Pot Mashed Potatoes
• Harvest Wild Rice Salad
• Garlic Mashed Potatoes
• Mediterranean Dip
• Roasted Rosemary Red Potatoes

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Yield: 4-8 servings

Glazed Tarragon Carrots

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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.

Prep Time 5 minutes

IP Cook Time 3 minutes

Stovetop Cook Time 40 minutes

Total Time 48 minutes

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wusthof Santoku knife 5 inch; Black
• 
  Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker,
• 
  EXTRA LARGE Organic Bamboo Cutting Board 18 x 12
• 
  Redmond Real Salt, Sea Salt Ancient Kosher Pouch, 16 Ounce

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 91Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 377mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 1g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.

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