Carrots with Tarragon

Go Bold With Butter

Oh, the poor, lonely tarragon. Tarragon doesn’t have quite the widespread fan base as major league herbs like basil, mint and oregano, and is often found waiting in their shadows. But, tarragon’s flavors are far from second rate, and I say it’s time to give tarragon its well deserved day in the spotlight!

With the warm flavoring of notes of licorice, this herb pairs especially well with veggies of almost any variety, with one being my favorite sun-sweetened carrots.

Carrots are an excellent candidate, especially when combined with butter, syrupy honey and an accent of fresh orange. And with just a handful of ingredients and a quick steam, this recipe is ready to serve in under 10 minutes.

Carrots with Tarragon
Makes 6-8 servings


1 pound baby carrots
4 tablespoons butter
1 tablespoon honey or agave
2 tablespoon tarragon leaves
kosher salt and freshly ground black pepper
2 teaspoons orange zest


In a double boiler or microwave safe bowl, steam carrots for 5-7 minutes or until fork tender.

In a saucepan, melt butter. Add honey or agave and mix well. Add carrots and tarragon and cook for 2-3 minutes until flavors meld. Season with salt, pepper and orange zest and serve.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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