There’s nothing humble about roasted carrots. They’re delicious, they’re healthy, they’re gorgeous, and they taste divine.
When those sweet and savory carrots land on the plate with a little bit of char, you can feel the joy radiating from people around the table.
I mean, they’re roasted carrots. What couldn’t be happier than that?
Well, there’s something that can put an even bigger grin on your face, and that’s drizzling the carrots with tarragon butter.
If it feels decadent, it’s because it kind of is. It makes you feel like you should be eating bites of these in a French bistro overlooking a cobblestoned sidewalk on a rainy night. Or, a sunny day. Whichever makes you feel happier. (I’m a rainy night gal, myself.)
Maybe there’s red wine in your glass. Maybe there’s a perfectly golden croque monsieur on the plate next to the carrots. Maybe the rain falls gently against the window and is backlit from glowing signs on the narrow street.
And you get all that, with just five ingredients.
So, grab some rainbow carrots and get ready to go on vacation.
You deserve it.
Roasted Rainbow Carrots with Tarragon Butter
Ingredients
- 1 lb. medium rainbow carrots
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons salted butter
- 1 1/2 tablespoons roughly chopped fresh tarragon
Instructions
- Preheat oven to 400 degrees.
- Fit a large, rimmed sheet pan with parchment.
- Drizzle the carrots with olive oil, and season with salt, white pepper, and black pepper.
- Bake for 20 minutes, or until lightly charred and soft.
- Melt the butter in a small saucepan over medium heat.
- Add tarragon, and turn off heat.
- Drizzle the tarragon butter over the carrots.
- Serve hot or at room temperature.
- To store: Refrigerate in an airtight container for up to 3 days.