Recipes & Food Styling

Honey and Tarragon-Roasted Carrots

Garden-grown tarragon at the height of summer is such a treat. Tarragon is widely abundant here in the summer months, and it is a must on my table regularly year-round!

This recipe is a great way to make carrots a guilty pleasure!

Carrots are a terrific source of potassium, vitamin B6 and C; iron, and magnesium.

The best thing about them is how they brighten up any table.

These roasted carrots are packable, making them the perfect treat to take to picnics and other potlucks all summer long.

Honey and Tarragon-Roasted Carrots

Makes 4-6 servings

6 large carrots, peeled and choppped diagonally into 1-inch pieces

1/2 cup chopped fresh tarragon

1 tablespoon extra-virgin olive oil

1 tablespoon honey

1 small garlic clove, minced

1/4 teaspoon pink Himalayan sea salt

1/4 teaspoon freshly ground peppercorns

Preheat the oven to 350º F.

In a medium mixing bowl, combine all of the ingredients. Use a large spoon to mix  the ingredients until they are blended together well.

Spread the carrots across a 9X12″ baking sheet, and roast them in the oven under tender, about 40 minutes. Use a spoon to give the carrots a toss about halfway through.