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Glazed Carrots with Tarragon

Scott Phillips

Servings: 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.


  • 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

Nutritional Information

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


  • 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.)


Rate or Review

Reviews (7 reviews)

  • Prw208 | 05/20/2016

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

  • Lindap67 | 11/23/2014


  • Russcalot | 04/03/2014

    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.

  • user-262698 | 11/17/2013

    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!

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