Skillet cooked carrots are glazed with light butter, tarragon, shallots and garlic.
With the Easter bunny making a visit this weekend, I thought it would be fun to do a bunny friendly recipe. I know it is cliché but my mind went to my carrots, my Tarragon Glazed Carrots. The Easter bunny would be very happy eating these. They are a little sweet with hints of licorice. Well look at that, I managed to get a candy flavor in them, even better for the Easter bunny. I would say that makes this the perfect side dish for Easter.
We tend to eat a lot of roasted veggies. They are easy and get slightly caramelized in the roasting process. It makes them really child friendly but there are only so many roasted vegetables you can eat before you get bored. I wanted to do something different. I knew I wasn’t going to steam them. I rarely like a steamed vegetable. It is just a little too boring for me. For this dish, I simmered the carrots in a little water then tossed them with a lightened compound butter. It takes all of 15 minutes to have fabulous carrots. I scored an extra bonus when my little one loved them. I was afraid the tarragon would be too much for her but she devoured them.
We always have a lot of carrots on hand. My daughter takes horse riding lessons once a week so we bring carrots for the horses. Luckily carrots keep for quite a long time in the refrigerator so it is easy to have them at all times. It may be the fact that horses like carrots that make my daughter like them so much. If that is what it takes, I’m all for it. Horse riding has been so good for her. She is naturally quite shy and timid. Luckily a few months ago we found a wonderful woman to give her lessons. My little one has gained so much confidence and adores the horses. She is learning the responsibilities that go with a horse as well as the fun of riding one. Maybe the horses taught her to like carrots, too.
Add these Tarragon Glazed Carrots to your Easter menu. They are quick, easy and flavorful. Your little Easter bunnies will like them too.
- 4 cups sliced carrots or baby carrots
- 1 cup water
- ¾ tsp. kosher salt
- 2 tbsp. light butter, softened
- 1 tbsp. chopped tarragon
- 1 tbsp. minced shallot
- 1 garlic clove, minced
- In a small bowl, mix together the butter, tarragon, shallot and garlic. Place butter into the middle of a piece of plastic wrap and roll into a log. Place in the refrigerator.
- Place water and carrots in a large skillet over medium heat. Bring to a simmer.
- Cover and cook for about 15 minutes or until carrots are fork tender.
- Drain any water from the skillet.
- Add butter to the carrots in the skillet and toss to coat completely. Cook for a few minutes to heat thoroughly.
Eat more veggies! Check out more vegetable recipes: