Sweet baby carrots cooked until tender, glazed with honey and seasoned with salt and pepper and fresh tarragon are ideal side dish for any meal! This is a quick and easy side dish perfect for a weeknight meal, or the most elaborate holiday feast.
The combination of sweet honey with fresh tarragon is just divine with carrots. If you don’t have fresh tarragon, you can use dried, of course, just adjust the amount as dried herbs pack a bigger punch.
Now we all know that “baby carrots” aren’t actually baby carrots. As a little girl I used to love pulling carrots early from my Grandfather’s garden because they were so sweet.
Baby carrots are actually just carrots that have been bred to be sweeter and smaller in diameter. They are peeled and cut into a smaller size and sold as baby carrots.
Shopping List
- baby carrots
- honey – I chose local honey
- fresh tarragon
- butter
- salt and pepper
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A Note About Local Honey
Local, raw honey has healing properties that can help strengthen the immune system and reduce seasonal allergies.
Look for local honey at a farmer’s market or the local section of your grocery store.
How to Make Honey Glazed Baby Carrots
You’re going to love how easy this honey glazed baby carrots recipe is to make!
- Place the baby carrots into a medium pot and cover with water.
- Add about 1/4 teaspoon of salt to the water.
- Bring to a boil and cook until tender – about 6-9 minutes. (Cooking time may need to be adjusted depending on the thickness of the carrots.)
- Drain the carrots and set them aside.
- Return the pot to the burner and reduce the heat to low.
- Melt the butter, then stir in the honey, remaining salt, pepper and tarragon.
- Cook for about one minute, then toss the carrots in the mixture.
- Serve immediately, or cover until ready to serve.
According to the U.S. Department of Agriculture (USDA), one cup of carrots provides protein, fiber, vitamins A, C and K as well as calcium, potassium and iron.
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Honey Glazed Baby Carrots FAQ
Here are some answers to the questions I’ve most often been asked about this recipe.
What does tarragon taste like?
Tarragon is actually a member of the sunflower family – who knew, right? It is reminiscent of anise and has a licorice taste to it. Ironically, I do not like licorice, but I absolutely LOVE to cook with tarragon! It adds such a unique flavor to whatever you choose to pair it with.
How long do you cook baby carrots?
Cooking carrots varies depending on the size of the baby carrots. Plan on 6-9 minutes for 1lb of baby carrots, but be sure to taste-test them before draining. They should be tender to the bite, similar to al dente pasta.
How many carrots do I need?
The serving size for carrots is 1 cup and this recipe will feed 4 people.
What main dishes go well with carrots?
This honey glazed baby carrots recipe will pretty much go with any protein including poultry, beef, pork and fish.
How do you reheat glazed carrots?
To reheat this side dish, simply place it in a microwave safe bowl – the time will depend on how many carrots you have leftover.
More Vegetable Side Dishes
Here are some of my favorite vegetable side dishes. You can find even more easy side dish recipes here.
Glazed Baby Carrots Recipe Variations
If you do not have tarragon (or don’t care for it), here are some other herbs you can use instead:
- basil
- dill
- thyme
- mint
Cinnamon, nutmeg, and ginger all work well with carrots also, however can be overpowering. Use these sparingly and taste as you season.
Easy Honey Glazed Carrots
Everyone loves this yummy honey glazed baby carrots recipe! The honey and tarragon work so well together and I love how fast and easy they are to make.
When you make this please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Honey Glazed Baby Carrots with Tarragon
Equipment
- Stock Pot
Ingredients
- 1 lb baby carrots
- 1/2 teaspoon salt divided
- 3 tablespoons butter
- 3 tablespoons honey
- 1 teaspoon fresh tarragon
- 1/4 teaspoon black pepper
Instructions
- Place the baby carrots into a medium pot and cover with water.
- Add about 1/4 teaspoon of salt to the water.
- Bring to a boil and cook until tender – about 8-10 minutes. (Cooking time may need to be adjusted depending on the thickness of the carrots.)
- Drain the carrots and set them aside.
- Return the pot to the burner and reduce the heat to low.
- Melt the butter, then stir in the honey, remaining salt, pepper and tarragon.
- Cook for about one minute, then toss the carrots in the mixture.
- Serve immediately, or cover until ready to serve.
These look delicious!