Roasted Carrots with Tarragon

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  • Servings: 4

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  • 1 pound carrots, sliced on the diagonal 1/4 inch thick
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Chopped tarragon

How to make this recipe

  1. Preheat the oven to 425°. In a medium bowl, toss the carrots with the olive oil and season with salt and pepper. Spread the carrots on a large rimmed baking sheet and roast for about 25 minutes, until tender and lightly browned in spots. Transfer the carrots to a bowl, toss with tarragon and serve.

Contributed By

456871 recipes/roasted-carrots-with-tarragon 2013-12-06T23:45:15+00:00 Melissa Rubel Jacobson spring|roasting|side-dishes|4|basic-easy|fast|vegetarian|web-exclusive|weeknight-dinner melissa rubel jacobson,roasted carrots with tarragon,roasted vegetable recipe,easy carrot recipe,vegetarian side dish recipe recipes,roasted-carrots-with-tarragon 456871

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