Sweet, tender Honey Roasted Carrots with Tarragon is a healthy side dish the whole family will love. Crispy, fresh carrots are tossed in olive oil, honey and seasonings before being roasted to perfection. A great addition to every meal.
Now that fall is here….I’m regretting some of my spring planting decisions. Summer is always a learning experience, time for me to look back and realize that it was a bad idea to use honeysuckle as a landscaping treatment….and that bamboo definitely belongs anywhere but in my own yard. This was my year of the vegetable garden and so many lessons were learned….first and foremost, always plant your garden in full sun. This is how we learn, right?
So, the vegetable garden didn’t go quite as planned but we did have a few successes along the way in spite of the poor placement of our plantings. We started off the season with Landon’s seeds….he planted a cherry tomato plant and some carrot seeds which we sprouted in some pots before moving them to the official vegetable garden. We were doing so well….watching them grow, staking the tomato plant when it started to get too tall for their limbs and watching the little flowers blossom….and then the birch trees go their leaves. And so….shade. But we ended up with a good number of cherry tomatoes regardless of the fact that they had to struggle for sunlight and Landon was super happy that he grew them all from a teeny, tiny seed that he planted in a pot of soil.
Our carrots….they were another story. They didn’t really stand a chance next to the shade of the kale tree. Yes, the kale took over about 1/4 of the entire garden and the carrots ended up fighting for their lives. We may have, also, picked them a little early because the two (yes, TWO) carrots we ended up with were about 2 inches long. Not nearly enough to feed the whole family or make this Honey Roasted Carrots with Tarragon recipe. But again….Landon was so proud at his accomplishment.
So, I went out and bought a bag of rainbow carrots to celebrate our achievement because even though it wasn’t as prosperous as we had envisioned it was fun to grow our own food and make things like stewed tomatoes from stuff that we grew. AND we can just pretend that these Honey Roasted Carrots with Tarragon were made with carrots that we grew in our own backyard.
Honey Roasted Carrots with Tarragon on simple and fabulous, tender and sweet. I love that everything is tossed together on a baking sheet and roasted until soft, golden and tasty. Oh, so tasty. And they’re fantastic with a Sunday roast chicken….a pile of mashed potatoes and a bit of gravy (ok, maybe a lot of gravy.) The perfect family dinner.
Honey Roasted Carrots with Tarragon
- 2 pounds carrots, peeled
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons fresh chopped tarragon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Preheat oven to 425 degrees.
- Arrange the carrots in a single layer on a baking sheet lined with foil.
- In a small bowl, whisk together the olive oil, honey, tarragon, salt and pepper.
- Pour the honey mixture over the carrots and toss to coat.
- Roast for 30-35 minutes or until tender.
- Serve immediately sprinkled with fresh chopped tarragon, if desired.
Carrots can be roasted ahead of time and served at room temperature, if desired.
|Amount Per Serving||As Served|
|Calories 147kcal Calories from fat 44|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|