Honey Tarragon Carrots

(Last Updated On: February 7, 2018)

Alton Brown recently revealed how he lost 50 pounds in an episode of Good Eats (read my post about this). One of the things that he said that he eats everyday is carrots. So I thought this would be a great time to post a simple, yet tasty recipe for carrots. I am not guaranteeing that this recipe fits perfectly with Alton’s diet and that he would approve of this recipe (he might, I don’t know him!), it just fulfills the requirement of eating carrots each day. I like the combo of honey and tarragon in this dish. The tarragon brings a nice sweet herb flavor to the carrots. Please note I am not putting the exact amount of ingredients you need for this recipe as it’s really a matter of taste and how many you wish to cook

Carrots (peeled and cut on the bias, please don’t use baby carrots, they don’t pack as much flavor)
Sugar & Salt (for the water)
Dried Tarragon
Honey (of your choice)

Fill a large pot 3/4 full of water. Add a dash of sugar and salt. This will help the carrots keep their color while adding a little bit of extra flavor. Bring the pot to a boil. Then add your carrots. Cook them until they are al dente or easy to chew but not mush. Then drain them in a colander and pat them dry. You want to make sure you have as much moisture off on the surface on the carrot as possible so that the honey and tarragon will stick better. Add honey and dried tarragon to taste. Mix well to evenly coat and serve immediately. It’s simple and delicious, not to mention looks pretty on the plate.

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