Glazed Carrots With Tarragon Recipes

TARRAGON GLAZED CARROTS

Tarragon Glazed Carrots image

These tarragon glazed carrots are by far the best carrots I've ever tasted in my life. They are full of flavor - sweet and savory - and perfectly tender. You have got to try them.

Provided by Melissa Belanger

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

8 - 10 carrots, sliced
2 tablespoons dairy free buttery spread or vegan butter
1 clove garlic, minced
1 tablespoon finely chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large saucepan or skillet, cover carrots with water and bring to boil - keep pot covered.
Reduce heat and continue simmering for about 10 - 15 more minutes or until carrots are tender.
Drain water from the pot.
Stir in the remaining ingredients and allow to cook for 2 more minutes or until butter is melted.

Nutrition Facts : Calories 110 calories, Sugar 12.5 g, Sodium 471 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 25.5 g, Fiber 7.3 g, Protein 2.8 g, Cholesterol 0.2 mg

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

Ingredients

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.

GLAZED CARROTS

Glazed Carrots image

Could these carrots be any easier? You could, of course, throw them in the oven, slathered with oil salt and pepper, or you try Pierre Franey's approach. Here, he slices them, adding salt, pepper, butter, cumin and scallions, and lets them simmer in water for about 10 minutes. With that, they're done, and ready to be paired with many a weeknight meal.

Provided by Pierre Franey

Categories easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/4 pounds carrots
Salt and freshly ground pepper to taste
1/4 teaspoon ground cumin
1 tablespoon butter
1/2 cup finely chopped scallions
1/2 cup water

Steps:

Peel and slice the carrots into thin rounds. Sprinkle them with salt, pepper and cumin.
Melt the butter in a saucepan, add the scallions and cook, stirring, until wilted. Add the carrots and water, cover and cook about 10 minutes or until the moisture has evaporated.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 437 milligrams, Sugar 7 grams, TransFat 0 grams

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

Ingredients

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 :

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

Ingredients

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.

GLAZED CARROTS

Glazed Carrots image

Simple dish with tender carrots with a buttery glaze and a mild sweetness.

Provided by Tricia McTamaney

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 25m

Yield 8

Number Of Ingredients 5

Ingredients

2 pounds carrots, peeled and cut into sticks
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

Steps:

Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g

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

Ingredients

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.

GLAZED CARROTS

Glazed Carrots image

"THE SWEET TASTE of the glaze not only enhances these carrots, but it is very compatible with the rest of the meal. Another great thing about this vegetable dish is that it adds a nice colorful touch to the table. Whenever Mom fixed this dish I was never disappointed!"

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

9 to 12 medium carrots (about 1-1/2 pounds)
4 tablespoons butter, cubed
1 to 2 tablespoons lemon juice
2 tablespoons brown sugar

Steps:

Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in a heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through.

Nutrition Facts :

NEW SEASON CARROTS WITH TARRAGON

New season carrots with tarragon image

A deliciously sweet side dish for the Sunday roast

Provided by Good Food team

Categories Dinner, Lunch, Side dish

Time 20m

Number Of Ingredients 4

Ingredients

700g young peeled carrots
25g butter
sea salt and black pepper
1 tbsp chopped fresh tarragon leaves

Steps:

Put the young peeled carrots (with tops attached if you can get them) in a pan of boiling salted water and cook for 4-5 minutes until almost tender. Drain, put into a pan with a close-fitting lid, then add butter, some sea salt and black pepper.
Put on a high heat and, as soon as the butter is melted, add chopped fresh tarragon leaves and jumble gently together. Tip the carrots and cooking juices into a warm dish and serve immediately.

Nutrition Facts : Calories 67 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.45 milligram of sodium

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