Honey-Tarragon Glazed Baby Carrots

"The only way I'll eat carrots is sweet. I got this from a magazine somewhere and liked it."
 
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Ready In:
25mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. Very good! I made the recipe as directed using regular carrots and fresh tarragon. A nice way to use carrots.
     
  2. Tarragon is a wonderful herb that pairs with root vegetables beautifully. This is a great side dish and a great way to eat carrots! Kids and adults love them!! Thanks.
     
  3. I made these for supper tonight to go with a pork tenderloin and mashed potatoes and they were delicious!!! Thanks for the great recipe!!
     
  4. Very good! Quick and easy to do. Thanks for sharing!
     
  5. I LOVE cooked carrots...especially Baby Carrots & these were VERY good!!! Will most definately make them like this way again! THANKS for sharing!!!
     
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RECIPE SUBMITTED BY

I work as a psychic medium and own a ghost-hunting business, am married, have a daughter in law enforcement, love to sew, cook, clean, do gardening, talk, organize, help people, and go ghost-crossing!!! I specialize in Italian food since that's what I first learned to cook. I'm fascinated with Italy and love anything Italian. My favorite color is pink and turquoise and I collect vintage Barbies and Liddle Kiddle dolls from the 1960's.
 
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