This is the carrot recipe that changes the way you view cooked carrots. Tender, sweet, and caramelized with bursts of sea salt and the lively flavors of tarragon, these Roasted Baby Carrots with Tarragon and Sea Salt bring carrots to the next level.
Veggie candy? I say yes. Ready in less than thirty minutes, perfectly paired with many homey fall dishes such as roast chicken or pork, delve into a bowl of healthy heaven in no time.
Makes: 4 portions
The Ingredients
1-pound baby carrots (tri-colored or regular), peeled and washed
1 tablespoon fresh tarragon, finely chopped
2 tablespoons extra virgin olive oil
Sea salt, to taste
Pepper, if desired
The Steps
Preheat oven to 400 degrees.
In a medium bowl, toss baby carrots with olive oil and sea salt. Add pepper if desired.
Place and separate carrots on foil-lined baking sheet. Roast for 20-25 minutes, until slightly wrinkled and browned on the tips. Remove from oven, and place back in bowl. Toss with fresh tarragon. Add a knob of butter if you’re feeling indulgent! Serve warm or room temperature.
TIP: keep carrots in a bowl covered with plastic wrap for up to 4 days! Heat when ready to eat.
The Steps with Pictures
Preheat oven to 400 degrees.
In a medium bowl, toss baby carrots with olive oil and sea salt. Add pepper if desired.
Place and separate carrots on foil-lined baking sheet. Roast for 20-25 minutes, until slightly wrinkled and browned on the tips. Remove from oven, and place back in bowl. Toss with fresh tarragon. Add a knob of butter if you’re feeling indulgent! Serve warm or room temperature.
TIP: keep carrots in a bowl covered with plastic wrap for up to 4 days!
