If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A couple of years ago Sunset Magazine suggested adding tarragon to sautéed carrots which I did and was pleasantly surprised by how much I liked the combination (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001879913). I never thought to grill carrots until we tried it recently in the test kitchen at work and I really liked the results. Inspired by these two recipes I’ve come up with this hybrid. The recipe calls for small carrots, not to be confused with “baby-cut” carrots. Use rainbow carrots if available. I scrub the carrots well but don’t peel them. - Angela @ the well-worn apron
- Angela @ the well-worn apron
Food52 Review: This is definitely one of my favorite ways to prepare carrots. Quick and easy and I can even remember all the ingredients without looking at the recipe. I love the licorice flavor the tarragon hints at and the caramelized glaze the grilling delivers. I used my stovetop grill and it worked great; delivering a crunchy, flavorful carrot side that was delicious with a nice piece of meat. This is definitely a dinner classic! - dymnyno
- 1/3 cup olive oil
- 3 tablespoons sherry vinegar or lemon juice
- 1/2 teaspoon kosher salt + more to taste
- 2 tablespoons chopped fresh tarragon
- 1 1/4 pounds small carrots, greens, ends, & tips removed
- 1 slice from the center of a large onion about 1/2 inch thick
- 1 tablespoon whole fresh tarragon leaves
- salt and pepper to taste
- Whisk together olive oil, vinegar or lemon juice, salt, and chopped tarragon. Lay vegetables in a shallow pan that will hold them snuggly in a single layer. Cover vegetables with the vinaigrette, toss to coat, cover and leave at room temperature for about 1 hour to marinate. Note: you want to keep the onion slice intact. Run an extra long toothpick horizontally through the onion if you think it will help.
- Heat a grill to medium. (350-450)
- Using tongs, remove vegetables from the marinade. Leave the marinade in the pan. Grill the vegetable turning as needed until tender crisp and charred on all sides. 10-20 minutes total. Cook time varies with carrot size.
- Remove the toothpick from the onion and return rings to the vinaigrette. Cut each carrot into 3 or 4 pieces and add to onion, toss to combine. Sprinkle with whole tarragon leaves and serve right away or at room temperature. Add salt and pepper to taste.
Have a Brew-ti-ful Day
Shop our newest caffeinated collection.
Everything you need for coffee and tea.
Your Memorial Day menu made easy.
The final step to a genius dinner party.
A list of things we like.
Add flower power to your espresso.