I love carrots. That pretty much says it. I have loved them since I was a child. My uncle used to tell me that eating carrots would turn my eyes blue...and, didn't I want to have eyes the same color as his? Of course I did, he was my very favorite uncle and I would eat carrots forever to have blue eyes like his. That was many years ago....and I smile remembering Uncle Earl. And, I think I have eaten enough carrots by now to confidently share that eating carrots is not going to make your eyes turn blue! I am living proof!
I am busy planning the menu for our next gourmet dinner and I was looking for a simple vegetable recipe when I came across Honey-Glazed Tarragon Carrots in Commander's Kitchen by Ti Adelaide Martin and Jamie Shannon. The combination of honey and tarragon intrigued me...so, why wait for gourmet dinner? I had just gotten about a pound and a half of carrots in the veggie box so it was really a no-brainer....try out the recipe!
I was not disappointed. Besides adding a burst of color to the plate, there was a burst of flavors on the palate! The combination of roasted carrots with honey and tarragon is a winner! I like the idea that they are pretty much done in the oven so I didn't have to think much about them while I prepared the remainder of the meal.
Honey-Glazed Tarragon Carrots
3 pounds medium carrots, peeled and sliced on the bias 1/4 inch thick
8 Tbsp butter, diced (1 stick)
3/4 cup honey
1/2 cup water
Kosher salt and freshly ground pepper to taste
Juice of 1 lemon
2 Tbsp chopped fresh tarragon
Preheat oven to 350° F.
Place the carrots in a large casserole that has a lid (and can be used on the stove top). Add half the butter, half the honey, and the water, salt and pepper. Stir and bake, covered, for 20 minutes or until the carrots begin to tenderize and turn bright orange. Remove the cover and stir. Bake 20 to 40 minutes more, until the carrots are done and most of the water has evaporated. Remove the casserole from the oven and place it on top of the stove.
The carrots should be tender and be sitting in a creamy, syrupy glaze. Adjust the consistency of the liquid, if necessary, by removing the carrots and cooking a bit more to thicken or by adding a little water to thin. Return the carrots to the pan, add the remaining butter and honey over medium heat, then add the lemon juice and tarragon. Stir, adjust seasoning, and serve hot.
Note: Dill may be substituted for the tarragon and if you desire, orange juice for the lemon juice.
Mmm, mmm, good!
I am sharing today at On the Menu Monday hosted by Yvonne at Stone Gable. I am also sharing at Foodie Friday hosted by Diane at Simple Living and Eating.