Tarragon-Tossed Carrots

Publish date:
Updated on
tarragon-tossed carrots
  • Cook Time
  • Prep Time
  • 10Servings


  • 2 pounds carrots, peeled and sliced on an angle 1/4 inch thick
  • 2 tablespoons butter
  • Salt and pepper
  • 1 teaspoon finely chopped fresh tarragon or 1 tbsp. chopped fresh parsley


Bring a large saucepan half-full of water to a boil. Add the carrots and cook until barely crisp-tender, about 7 minutes. Drain the carrots and return to the pot. Stir in the butter. Season to taste with salt and pepper, then stir in the tarragon.