Glazed baby carrots are a simple yet delicious side dish that can complement a wide range of meals. This recipe combines tender carrots with a sweet, buttery glaze, and a hint of tarragon for a subtle herbaceous note.
By following these straightforward steps, you can create a delightful serving of glazed baby carrots that your family and guests will love. The combination of sweetness and aromatic tarragon makes this dish a perfect side for any occasion.
Cook the carrots for about 10-15 minutes over medium-low heat until they are tender but still retain a slight crunch.
Use a large skillet or saucepan to accommodate the carrots and allow them to cook evenly in the buttery glaze.
Yes, you can substitute tarragon with herbs like parsley or dill, but the flavor will vary. Tarragon's unique anise-like taste is distinctive.
Store leftover glazed carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
If the glaze is too thin, cook it a bit longer over medium heat, stirring frequently until it thickens and adheres to the carrots.
- For an extra layer of flavor, consider adding a splash of orange juice or zest to the glaze.
- If you prefer a less sweet glaze, you can reduce the amount of sugar to 1/2 teaspoon or even omit it altogether.
- Make sure to use fresh, young carrots for the best texture and flavor. Peel them to ensure a smooth and uniform glaze.
- If you want to make the dish ahead of time, cook the carrots slightly underdone and complete the glazing step just before serving.
- Garnish the finished dish with freshly chopped parsley or a sprinkle of sea salt for added color and taste.
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