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Maple Tarragon Carrots

December 11, 2013 by Katie Wells
Maple Tarragon Glazed Carrots

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 Glazed Carrots

Maple Tarragon Carrots Recipe

Katie Wells
Sweet and savory maple tarragon carrots are a kid favorite!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Servings 4 -6
Calories 130 kcal

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
  • 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

You could also try roasting these in the oven -- just drizzle them with maple syrup or honey after they come out. 

Nutrition

Calories: 130kcalCarbohydrates: 15gProtein: 0.8gFat: 7.8gSaturated Fat: 4.9gCholesterol: 20mgSodium: 196mgFiber: 1.6gSugar: 10.9g
Tried this recipe?Let us know how it was!

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What’s your favorite way to prepare/eat carrots? Share below!

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Category: Recipes, Side Dish Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (4 Comments)

  1. April Espinoza

    September 19, 2015 at 4:52 PM

    5 stars
    Super delicious! I added butternut squash and served it with quinoa and chicken breast! Will be making again!

    Reply
  2. Barb

    September 2, 2014 at 9:41 PM

    We love roasted carrots at our house. I simply toss then with coconut oil and salt and pepper. Roasting concentrates the sweetness. It’s like eating candy, so good. The addition of tarragon sounds amazing and I have a ton of it in the garden.

    Reply
  3. Katie McGee

    January 20, 2014 at 6:01 PM

    Made this last night to accompany a chicken dinner, big hit!

    Reply
  4. Christy

    August 9, 2011 at 1:25 PM

    I want that cheesy chicken and broccoli bake recipe!  Where is it from?

    Reply

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