Fill a large pot 3/4 full of water. Add a dash salt. 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.