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
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
sherry vinegar or lemon juice
kosher salt + more to taste
chopped fresh tarragon
1 1/4 pounds
small carrots, greens, ends, & tips removed
slice from the center of a large onion about 1/2 inch thick
whole fresh tarragon leaves
salt and pepper to taste
In This Recipe
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.