Sweet baby carrots cooked until tender, glazed with honey, and seasoned with salt, pepper, and fresh tarragon are ideal side dishes for any meal! This quick and easy side dish is perfect for a weeknight meal or the most elaborate holiday feast.
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Related: Herb Roasted Carrots
The combination of sweet honey with fresh tarragon is just divine with carrots. If you don't have fresh tarragon, you can use dried, of course, just adjust the amount as dried herbs pack a bigger punch.
Now we all know that "baby carrots" aren't actually baby carrots. As a little girl I used to love pulling carrots early from my Grandfather's garden because they were so sweet.
Baby carrots are actually just carrots that have been bred to be sweeter and smaller in diameter. They are peeled, cut into smaller sizes, and sold as baby carrots.
Ingredients
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Baby Carrots: These are great for quick meals because there's no peeling or chopping - just rinse and go!
- Honey: Local, raw honey has healing properties that can help strengthen the immune system and reduce seasonal allergies. However, any honey you have on hand will work.
- Fresh Tarragon: Tarragon is common in French cooking and has an earthy flavor with a hint of anise or licorice. You could also use thyme, parsley, or rosemary.
- Butter: I like to use unsalted butter so that I can control the amount of sodium, but salted butter also works if that's all you have.
- Kosher Salt and Black Pepper: I suggest adding the seasoning called for in the recipe card, then taste and add more salt or pepper if you like.
Variation: You can also experiment with cinnamon, nutmeg, or ginger, which all work well with carrots. However, these flavors can be overpowering, so we recommend using them sparingly and tasting as you season.
Serving Suggestion: You can also serve these with flavored butter, such as brown sugar butter, maple butter, or cinnamon honey butter.
Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this carrot recipe
Tarragon is actually a member of the sunflower family - who knew, right? It is reminiscent of anise and has a licorice taste to it. Ironically, I do not like licorice, but I absolutely LOVE to cook with tarragon! It adds such a unique flavor to whatever you choose to pair it with.
The serving size for carrots is 1 cup and this recipe will feed 4 people.
To reheat this side dish, simply place it in a microwave safe bowl - the time will depend on how many carrots you have leftover.
According to the U.S. Department of Agriculture (USDA), one cup of carrots provides protein, fiber, vitamins A, C and K as well as calcium, potassium and iron.
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Similar Recipes
Tender carrots with delicious honey are the perfect side dish for weeknights meals and holiday dinners alike! If you're looking for more yummy ideas, here are some of my favorite vegetable side dishes.
- Brown Sugar Mashed Sweet Potatoes, which are especially yummy with brown sugar compound butter - the perfect side for Thanksgiving!
- Cheesy Cornbread - my go-to side for soups, stews, and chili.
- Garlic Green Beans - simple and flavorful.
Everyone loves this yummy honey glazed baby carrots recipe! The honey and tarragon work so well together and I love how fast and easy they are to make.
Honey Glazed Baby Carrots with Tarragon
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Ingredients
- 1 lb baby carrots
- ½ teaspoon salt divided
- 3 tablespoons butter
- 3 tablespoons honey
- 1 teaspoon fresh tarragon
- ¼ teaspoon black pepper
Instructions
- Place the baby carrots into a medium pot and cover with water.1 lb baby carrots
- Add about ¼ teaspoon of salt to the water.½ teaspoon salt
- Bring to a boil and cook until tender - about 8-10 minutes. (Cooking time may need to be adjusted depending on the thickness of the carrots.)
- Drain the carrots and set them aside.
- Return the pot to the burner and reduce the heat to low.
- Melt the butter, then stir in the honey, remaining salt, pepper and tarragon.3 tablespoons butter, 3 tablespoons honey, 1 teaspoon fresh tarragon, ¼ teaspoon black pepper
- Cook for about one minute, then toss the carrots in the mixture.
- Serve immediately, or cover until ready to serve.
Equipment
- Stock Pot
Nutrition
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