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–+ servings
A cast iron skillet filled with cooked, sliced carrots seasoned with herbs, with a wooden spoon resting inside, sits on a light marble countertop.
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Braised Carrots with Garlic and Tarragon

This recipe is both easy and delicious. Adapted from the recipe for Carrots Provencal in Patricia Wells At Home in Provence.
Prep Time15 minutes
Cook Time30 minutes
Course: Side Dish, Vegetable side
Cuisine: American, French
Servings: 6
Author: Elizabeth Davenport, MPH, RD

Ingredients

  • 2 lbs carrots peeled and sliced diagonally
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons water or chicken stock
  • 1/2 head of garlic peeled and sliced
  • 1 Tablespoon dried tarragon (or 2 Tablespoons fresh)
  • Salt and pepper to taste

Instructions

  • Peel and slice the 2 lbs of carrots diagonally into 1/2 inch thick slices. I slice them on the diagonal. But you can slice the carrots so they're circles if you prefer.
  • Peel and slice the garlic cloves lengthwise.
  • Add 1 tablespoon of olive oil and 1 tablespoon of butter to a large sauté pan over medium high heat.
  • Add the carrots and 1 teaspoon salt and a few grinds of black pepper pepper. Sear the carrots on one side until they start to turn golden brown. Then stir and continue to sear for 3-5 minutes.
  • Add 2 tablespoons of water to the pan and place the lid on it. Turn the heat down to low and cook for 20 minutes.
  • Add the sliced garlic cloves and stir. Replace the lid.
  • Cook on low for another 15 minutes or until the carrots and garlic are tender but not mushy.
  • When the carrots are cooked, add the tarragon to the braised carrots and stir.

Notes

  1. Feel free to use more or less garlic and tarragon if you prefer.
  2. For dairy free braised carrots, use olive oil in place of butter.
  3. If you don't like tarragon, omit it and add a squeeze of fresh lemon juice at the end along with 2 tablespoons of chopped flat leaf parsley.
  4. If you'd like to use baby carrots instead of regular carrots, you certainly can. Slice them in half lengthwise. You'll likely need to adjust the cooking time.