Roast Carrots with Tarragon

Carrots are a versatile root vegetable that are especially abundant in the spring and are often one of the most budget-friendly vegetables at the grocery store or farmers market. They frequently serve as the flavorful foundation of soups, stews, and sauces, but they're just as delicious on their own. Roasting brings out their natural sweetness, while fresh tarragon adds a delicate hint of anise for an elegant finishing touch.

Course Side Dish

Cuisine Mediterranean, vegetarian

Keyword carrots, comfort

Prep Time 15

Cook Time 20

Calories 41kcal

Ingredients

8 large carrots if using smaller carrots, leave stem partially attached
1 T. olive oil
Kosher salt
3 T fresh tarragon Rinsed and roughly chopped.

Instructions

Preheat oven to 400 degrees; using convection if it is available to you.
Peel carrots.
Small carrots can be left whole. For larger carrots cut into 4-inch long strips X 1/4-inch wide.
Rinse under cold water and pat dry.

Be sure to pat them completely dry after rinsing, or they will turn out mushy and not al dente.

Add them to a large stainless-steel bowl.
Toss with olive oil and kosher salt. Place on roasting pan ensuring that they are not overlapped. and bake in a 400 degree oven for 10-15 minutes.
Bake for 20 minutes or until fork-tender and desired browning.
Sprinkle fresh tarragon over carrots and bake for another 5 minutes or until fork tender.

Notes

Tip

Roasting enhances the natural sweetness of carrots, and fresh tarragon adds an elegant touch of flavor. This versatile side dish pairs well with almost any entrée, reheats beautifully for meal prep, and is an affordable way to enjoy more vegetables throughout the week.

Dietitian's Tip

Carrots are an excellent source of beta-carotene, the natural pigment that gives them their vibrant orange color. Your body converts beta-carotene into vitamin A, an important nutrient for healthy vision, immune function, and skin health.

Nutrition