My dad’s side of the family always had cooked carrots in some form for most holidays and they are a favorite vegetable with that group. This year, I hosted Thanksgiving and while I felt obligated to serve some form or cooked carrots, I was bored with the simple steamed recipe.
This recipe was an accidental success as a result of two things: my kids wanting to “help” cook and a bunch of extra ingredients that were sitting on the counter.
I keep one of these crinkle cutters for each kid in my kitchen — they aren’t sharp enough to do damage to fingers and are perfect for letting kids chop veggies for me for recipes. They get to actually be helpful and it keeps them busy while I cook. I usually cook a few meals a week that let them help chop just so they can be involved.
While I was busy with the sweet potatoes, turkey, gravy, etc., the kids asked to help so I pulled out the crinkle cutter and a bag of carrots. Ten minutes later, four kids had cut five pounds of carrots into crinkle slices so I had to find a recipe to make with them.
There was a little broth still simmering in a pot, some maple syrup left over from the pecan pie (recipe soon) and some fresh chopped tarragon from the turkey so this recipe was born.
Everyone loved it and it was a great break from plain steamed carrots … plus, it tastes fancy, but is simple to make and the kids can “help.”
Maple Tarragon Carrots Recipe
Ingredients
- 6-8 carrots sliced
- 4 TBSP butter or coconut oil
- ¼ cup chicken broth or water
- ¼ cup maple syrup or honey
- 1 tsp fresh tarragon chopped or ½ tsp dried
- 1 tsp sea salt or Himalayan salt
- ½ tsp black pepper
Instructions
- Add all ingredients to a large pan.
- Bring to a boil and cook, stirring often, for 10-15 minutes or until carrots are soft.
- Serve and enjoy.
Notes
Nutrition
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
What’s your favorite way to prepare/eat carrots? Share below!
Reader Comments