Roasted Rainbow Carrots with Tarragon Butter
These simple roasted carrots with tarragon butter will transport you to a rainy night in Paris!
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.