I was first introduced to tarragon working at a French bistro. The house butter we served with our baguettes was a tarragon and roasted red pepper butter. Drooling just off the memory.

I decided to roast carrots and compliment the brown sugar I usually use with tarragon (and butter, since I'm already thinking about it). I was never a carrot person growing up. I'm still on the fence actually, but my condition is not as bad as it used to be. Sometimes the sight of people eating raw carrot sticks or drinking carrot juice was enough to make my stomach turn. One of my professors at the Culinary Institute had an awesome recipe for glazed carrots that changed my whole life. Now, whenever I get a bunch of carrots at the market, I try to recreate his masterpiece, but I ended up making my own!

These tarragon carrots are special because they smell freakin' fantastic and they're done in 30 minutes — so the rest of your dinner prep can get a move on, and 3) you'll be getting a ton a essential vitamins in this easy side dish!


roasted carrots + tarragon

serves 2-4, 5 min prep + 25 min cook time


1 bunch of carrots
handful of tarragon
2 garlic cloves, smashes and sliced
2 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon sea salt
ground black pepper, to taste



Preheat oven to 375 degrees.

Place carrots in oven safe skillet, along with garlic, brown sugar, salt, and half of tarragon. Roll carrots around so all are evenly coated with oil and seasonings.

Roast in oven on bottom rack for 25 minutes.

Remove from oven, place remaining tarragon on top and serve.

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