Grilled Tarragon Carrots

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 ( 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

Serves: 4-6


  • 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
In This Recipe


  1. 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.
  2. Heat a grill to medium. (350-450)
  3. 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.
  4. 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.

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