Roasted Carrots with Lemon Thyme and Tarragon

The secret to these yummy carrots is the fresh herbs, in particular the tarragon. This leafy green herb has a sweet, slightly anise flavor is an often neglected herb in the American kitchen save for the occasional béarnaise sauce. It is fabulous in sauces, with fish and chicken and in this case, with garden roasted carrots. These lovely root veggies are perfect for a summer menu with cold roast chicken and a crunchy garden salad bathed in a classic French vinaigrette. Enjoy!

Ingredients

-8 – 10 carrots, peeled and sliced lengthwise if large and left whole if smaller

-2 tablespoons grass fed butter cut into 4 smaller pieces

-2 cloves garlic, minced

-3 tablespoons extra virgin olive oil

-leaves of 4 sprigs of fresh lemon thyme (regular thyme is also fine)

-1 tablespoon finely chopped fresh tarragon

-1/2 teaspoon kosher salt

-A couple of turns of fresh cracked pepper

Method

• Place the carrots in a skillet or sheet pan large enough so that they are in a single layer

• Toss with olive oil, salt, pepper, garlic and fresh tyme

• Place the butter pieces in between the carrots

• Cover with foil, and place in the oven for 20 to 30 minutes.

• Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 5 to 10 more minutes.

• Roast uncovered for the last part of cooking to get a nice caramelization

• Remove from the oven, transfer to a service dish and sprinkle with the fresh tarragon

• Serve warm or at room temperature.