Sweet Carrots with Tarragon

Sweet Carrots with Tarragon

This is one you must whip out if you ever have someone try to tell you they don’t like carrots, especially – kids!  Spoiled little brats…

Use your own discretion as to how many carrots you’ll need, but I normally go with two medium to large carrots per person, because they always ask for more.  This is a great side dish for almost any wild game or chicken, beef or pork dishes.  They don’t keep that well in the fridge though.  They tend to get soggy.  Maybe the sugar is causing that?  My guess.


  • 8 good sized carrots, peeled and sliced on the bias (angled)
  • 1/3 cup butter (or margarine if you like, but butter is better)
  • 1/3 cup brown sugar
  • 2 tbsp dry tarragon leaves
  • 1 tbsp dry parsley
  • Salt to taste

Boil the carrots to cooked, but still slightly firm. (“Al Dente” if you like chef lingo.)

Place the carrots in a sauté pan on medium heat.  Add butter, brown sugar and salt.

Cook for a few minutes, but don’t let the sugar and butter caramelize.  Then add tarragon and parsley.  I find that dry tarragon has a stronger flavour so that’s why I use it.  Cook it for another minute or so until carrots are tender, but don’t overcook them.

Serves 4

“Pound ‘er down!”

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