Best 10 Tarragon Carrots Recipes

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**Tarragon Carrots: A Delightful Side Dish with a Twist**

Carrots, a versatile root vegetable, take on a new dimension of flavor in this collection of tarragon carrot recipes. From classic roasted carrots with a hint of tarragon to a refreshing carrot salad with a zesty tarragon vinaigrette, these recipes showcase the perfect balance between the natural sweetness of carrots and the aromatic, slightly peppery notes of tarragon. Whether you're looking for a simple side dish or a more elaborate salad, these recipes offer a range of options to suit your taste and occasion.

**Recipes featured in the article:**

1. **Roasted Carrots with Tarragon:** This classic recipe elevates simple roasted carrots with the addition of fresh tarragon. The carrots are roasted until tender and caramelized, while the tarragon adds a subtle, herbaceous flavor.

2. **Tarragon Carrot Fries:** These carrot fries are a healthier alternative to traditional potato fries. They are made with thinly sliced carrots that are coated in a mixture of olive oil, tarragon, and spices, then baked until crispy.

3. **Carrot and Tarragon Soup:** This creamy and flavorful soup is perfect for a light lunch or dinner. It features a combination of carrots, tarragon, and vegetable broth, simmered together until tender and blended until smooth.

4. **Tarragon Carrot Salad:** This refreshing salad combines shredded carrots, tarragon, and a tangy vinaigrette made with lemon juice, olive oil, and honey. It's a great option for a summer side dish or a light lunch.

5. **Tarragon Carrot Relish:** This sweet and savory relish is made with grated carrots, tarragon, and a mixture of vinegar, sugar, and spices. It's perfect for adding a pop of flavor to sandwiches, burgers, or hot dogs.

With its slightly sweet, mildly spicy, and refreshing flavor, this delicious carrot and tarragon combination will delight your taste buds. The showcased recipes in this article offer a wonderful selection of ways to enjoy these two harmonious flavors.

Here are our top 10 tried and tested recipes!

TARRAGON CARROTS



Tarragon Carrots image

Crisp carrots are treated to a lovely tarragon and butter sauce in this fresh-tasting recipe from Shirley Glaab of Hattiesburg, Mississippi. "The kitchen always smells so wonderful when I prepare this dish," Shirley relates.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 3

3 medium carrots, julienned
1 tablespoon butter, melted
1/2 teaspoon dried tarragon

Steps:

  • Place 1 in. of water and carrots in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until crisp-tender. Drain. Add butter; stir to coat. Sprinkle with tarragon.

Nutrition Facts :

BABY CARROTS WITH TARRAGON



Baby Carrots with Tarragon image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Low Sodium     Carrot     Spring     Summer     Healthy     Tarragon     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

4 bunches baby carrots (each about 8 ounces), peeled, trimmed 3 inches of stems left intact
1/4 cup water
3 tablespoons minced fresh tarragon or 3 teaspoons dried
2 tablespoons (1/4 stick) butter
1 tablespoon white wine vinegar
1 tablespoon honey

Steps:

  • Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.

HONEY-TARRAGON GLAZED BABY CARROTS



Honey-Tarragon Glazed Baby Carrots image

Make and share this Honey-Tarragon Glazed Baby Carrots recipe from Food.com.

Provided by Chef Kiddle

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 (2 lb) package peeled baby carrots
1 teaspoon lemon juice
1/2 teaspoon salt, divided
1/4 cup butter
1/4 cup honey
2 teaspoons dried tarragon
1/4 teaspoon black pepper

Steps:

  • Cook baby carrots, lemon juice, and 1/4 teaspoon salt in boiling water for 8-10 minutes. Drain. Plunge in cold water and drain again.
  • Heat butter and honey in a large saucepan over medium heat, stirring until butter melts. Stir in remaining 1/4 teaspoon salt, carrots, tarragon, and pepper. Cook until thoroughly heated, about 3 minutes. Serve.

TARRAGON CARROTS



Tarragon Carrots image

Make and share this Tarragon Carrots recipe from Food.com.

Provided by Lorac

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 small carrots, sliced 1/4 inch thick
2 tablespoons butter
3/4 tablespoon fresh tarragon, chopped
2 teaspoons balsamic vinegar
1/2 teaspoon honey
salt

Steps:

  • Cook carrots in salted water until tender, drain.
  • Melt butter in a small sauce pan, add remaining ingredients and stir to mix.
  • Place carrots in a serving dish, pour butter over them and toss.

STEAMED POTATOES AND CARROTS WITH TARRAGON BUTTER



Steamed Potatoes and Carrots with Tarragon Butter image

Steaming these vegetables keeps their earthy flavors intact and results in a just-right level of tenderness. Tarragon butter coats the finished side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

1/4 cup (1/2 stick) unsalted butter, softened
2 teaspoons finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
Coarse salt and freshly ground pepper
1 pound very small Yukon gold or other small waxy potatoes
1 bunch (about 6 medium) carrots, peeled

Steps:

  • Stir together butter, parsley, chives, and tarragon in a small bowl until smooth. Season with salt and pepper. Butter can be refrigerated, covered, up to 2 days.
  • Fill a medium pot fitted with a steamer insert with 2 to 3 inches water. Bring water to a simmer over medium-high heat. Add potatoes to insert; sprinkle with 3/4 teaspoon salt, and cover. Reduce heat to medium-low. Steam until potatoes are just tender, about 15 minutes. Add carrots; cover, and steam until vegetables are tender when pierced with a knife, about 5 minutes.
  • Transfer to a serving platter. Spoon about 2 tablespoons tarragon butter over vegetables. Serve immediately with remaining butter on the side.

TARRAGON PICKLED CARROTS



Tarragon Pickled Carrots image

Tarragon and coriander infuse carrots with unexpected flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 quarts

Number Of Ingredients 6

Coarse salt
2 pounds carrots, peeled
2 cups white-wine vinegar
1 bunch fresh tarragon
1 tablespoon coriander seeds
10 whole black peppercorns

Steps:

  • Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Quarter carrots lengthwise; cook until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well; transfer to a large bowl.
  • Bring 2 cups water, the vinegar, tarragon, coriander seeds, peppercorns, and 2 tablespoons salt to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour brine over carrots; let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

PICKLED TARRAGON BABY CARROTS



Pickled Tarragon Baby Carrots image

Looking for the perfect side dish for dinner tonight? By pickling these baby carrots ahead of time you'll have a full-flavored vegetable to serve with the main course of your choice!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 14

Number Of Ingredients 5

1 bag (16 oz) ready-to-eat baby-cut carrots
1/2 cup tarragon vinegar
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
1 tablespoon olive or vegetable oil
1/4 teaspoon coarse ground black pepper

Steps:

  • In 3-quart saucepan, heat 2 quarts water to boiling. Add carrots; cook 3 minutes. Meanwhile, in large bowl, mix remaining ingredients. Drain carrots; immediately stir into mixture in bowl.
  • Cover tightly; refrigerate 24 hours to blend flavors, stirring once, before serving. Store covered in refrigerator up to 3 months.

Nutrition Facts : Calories 25, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 2 g, TransFat 0 g

CARROTS AND CELERY TARRAGON



Carrots and Celery Tarragon image

Make and share this Carrots and Celery Tarragon recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

6 tablespoons butter
2 tablespoons water
6 medium carrots, peeled and sliced 1-inch thick
3 celery ribs, cut into 2-inch pieces
1 garlic clove, minced
2 teaspoons tarragon
1/4 teaspoon black pepper
1/8 teaspoon salt

Steps:

  • In a large skillet, melt butter over medium heat.
  • Add all remaining ingredients.
  • Reduce heat to medium-low; cover and cook (stirring occassionally) for about 20 minutes or until veggies are to your desired tenderness.

PICKLED CARROTS WITH TARRAGON



Pickled Carrots with Tarragon image

Categories     Side     Quick & Easy     Carrot     Healthy     Chile Pepper     Bon Appétit     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 10

1 pound young carrots, any color, trimmed, peeled
1 shallot, peeled, quartered
4 garlic cloves, peeled
2 red or green Thai chiles
2 sprigs tarragon
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 cup unseasoned rice vinegar
1 cup sugar
1 tablespoon kosher salt

Steps:

  • Pack carrots, shallot, garlic, chiles, tarragon, peppercorns, and coriander seeds in a large heatproof jar.
  • Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt.
  • Pour pickling liquid over carrots to cover. Let cool; cover and chill at least 24 hours.
  • Do ahead: Carrots can be pickled 5 days ahead. Keep chilled.

GRILLED HONEY TARRAGON CARROTS



Grilled Honey Tarragon Carrots image

Make and share this Grilled Honey Tarragon Carrots recipe from Food.com.

Provided by Alison J.

Categories     Vegetable

Time 18m

Yield 7 serving(s)

Number Of Ingredients 7

7 small fresh carrots, with stems on
1 tablespoon sesame oil
1 tablespoon honey
2 sprigs tarragon, torn
2 teaspoons gingerroot, chopped
2 tablespoons vegetable oil
salt and pepper, to taste

Steps:

  • Cut the tops of the carrots off leaving only an half an inch at the root. Peel the carrots and cut them in half lengthwise.
  • Place carrots into a zip-top plastic bag and drizzle with sesame oil, honey, ginger and tarragon. Toss to coat and place in refrigerator until ready to cook.
  • Preheat barbecue to medium heat.
  • Oil the grill. Place carrots flat side down over direct heat and cook for 2-4 minutes per side. Carrots should have golden char marks.
  • Remove from heat and serve.

Nutrition Facts : Calories 81.6, Fat 6, SaturatedFat 0.8, Sodium 34.7, Carbohydrate 7.4, Fiber 1.4, Sugar 4.7, Protein 0.5

Tips:

  • Choose the right carrots: Select young, tender carrots with smooth skin and no blemishes. Avoid large, thick carrots, as they are often woody and less flavorful.
  • Trim the carrots properly: Cut off the tops and bottoms of the carrots, then peel them if desired. If the carrots are very small, you can leave them whole. Otherwise, cut them into 2-inch pieces.
  • Boil the carrots until tender: Bring a pot of salted water to a boil, then add the carrots. Cook for 5-7 minutes, or until the carrots are tender when pierced with a fork. Drain the carrots and set them aside.
  • Make the tarragon butter: In a small bowl, combine softened butter, chopped tarragon, lemon zest, salt, and pepper. Mix until well combined.
  • Glaze the carrots: Heat a large skillet over medium heat. Add the carrots and cook until they are browned on all sides. Add the tarragon butter and stir to coat the carrots. Cook for an additional 2-3 minutes, or until the butter is melted and the carrots are heated through.

Conclusion:

Tarragon carrots are a simple but flavorful side dish that can be enjoyed with a variety of meals. They are also a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium. If you are looking for a healthy and delicious way to add more vegetables to your diet, tarragon carrots are a great option.

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