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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.