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Glazed Carrots with Tarragon


Serves 4

Carrots are the iconic glazed vegetable, but the tarragon here is an update that offsets their intense sweetness. These are a great accompaniment for just about anything.

Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

  • 1 lb. carrots, cut into 1/2-inch rounds (about 2-1/2 cups)
  • 1-1/2 oz. (3 Tbs.) unsalted butter
  • 1-1/2 tsp. granulated sugar
  • Kosher salt
  • 2 Tbs. finely chopped fresh tarragon

Put the carrots in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add the butter, sugar, 1/2 tsp. salt, and enough water to just cover the carrots (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until the liquid has reduced to a syrupy glaze and the carrots are tender, about 10 minutes. (If the glaze is done before the carrots, add about 1/2 cup water and continue to cook. If the carrots are done first, remove them and continue to boil the liquid until syrupy.)

Lower the heat to medium low, add the tarragon, and toss to combine. Season to taste with salt and serve. (The glazed carrots can be kept warm, covered, for about 20 minutes.)

nutrition information (per serving):
Calories (kcal): 130, Fat (kcal): 9, Fat Calories (g): 80, Saturated Fat (g): 6, Protein (g): 1, Monounsaturated Fat (g): 2.5, Carbohydrates (mg): 13, Polyunsaturated Fat (mg): 0, Sodium (g): 220, Cholesterol (g): 25, Fiber (g): 3,

Photo: Scott Phillips

Excellent side dish and so hands free to make. It's the leftover that gets eaten first.


Try watching the "Glazing Vegetables" video before making - it's only a few minutes long. I used too much water when first cooking the carrots and had to take them out to reduce the glaze. Also used thyme from the garden since the main course called for a lot of tarragon. Got good reviews, but would probably add something like slivered almonds with the herb right before serving.

So simple and tasty. I will reduce the water to 1 1/2 cups next time. My carrots were perfectly cooked in about 8 minutes so I removed them from the pan and continued to reduce the liquid for another 3 minutes or so. Love these simple and tasty recipes, Thanks!

We love these carrots. They have a great flavor. I made them twice. the first time in a 12in high sided pan and the glaze was done in perfect time with the carrots. The second time in a standard sauce pan and I had to cook down the glaze after.

This recipe is amazing and delicious. I cut back on the herbs, seemed to take over the flavour. So easy to cook around this dish. No fuss, no muss.

Wow, these are really good and it's very easy. I used fresh parsley instead of tarragon because I had some. I did need to scoop out the carrots and let the syrup cook down but this was easy and not a problem. Everyone loved this!

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