If you’re looking for a colorful, delicious, and easy side dish, consider glazed carrots. It takes just 15 minutes from start to finish and aside from the fresh tarragon, it’s likely you’ll have the few remaining ingredients in your kitchen.
Cut up the carrots, add butter, sugar, salt, water and boil to reduce the liquid until you have a silky glaze.
Glazed Carrots with Tarragon
Adapted from Fine Cooking Magazine
Serves 4 as a side dish
Ingredients
1 1/4 pound carrots, cut into 1/2 inch rounds (4 – 5 large carrots)
3 tablespoons butter
2 teaspoons sugar
kosher salt
2 tablespoons finely chopped fresh tarragon
Preparation
Put the carrots in an 8 inch wide, 3 quart saucepan and arrange snugly. Add the butter, sugar, 1/2 teaspoon kosher salt and just enough water to barely cover the carrots (about 1 1/2 cups). Bring to a boil over high heat.
Cook over medium high heat, shaking the pan occasionally until the liquid has reduced to a silky glaze, about 8 minutes. Test the carrots. If they are done before the liquid reduces, remove the carrots to a bowl and continue to reduce the liquid then add carrots back to the pan.
Lower the heat to medium low, add the tarragon and toss to combine. Season to taste with salt and serve.
For lactose free version I use Earth Balance Buttery Sticks.
Hi, Kiyo. These look divine! This would be a great side for Thanksgiving (and I have carrots!). I do not have any tarragon that is fresh, but I do have fresh basil, dill, rosemary, lavender, parsley and sage – do you think any of these herbs would work? Thank you so much for sharing. Beautiful photos and great recipe. Warmly, Shanna
Hi Shanna ~ This recipe is so easy it really would be a good side dish for a busy day in the kitchen such as Thanksgiving. You can make it in advance and gently warm it up before serving it to your family. Basil dill or parsley would be my pick. I wonder how it would be with lavender? Sounds quite nice. Actually any fresh herb would compliment fresh, sweet carrots don’t you think? Have a wonderful meal tomorrow!