New season carrots with tarragon

A deliciously sweet side dish for the Sunday roast

  • Prep:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 67
  • fat 4g
  • saturates 2g
  • carbs 7g
  • sugars 0g
  • fibre 3g
  • protein 1g
  • salt 0.45g


  • 700g young peeled carrots
  • 25g butter
  • sea salt and black pepper
  • 1 tbsp chopped fresh tarragon leaves


  1. Put the young peeled carrots (with tops attached if you can get them) in a pan of boiling salted water and cook for 4-5 minutes until almost tender. Drain, put into a pan with a close-fitting lid, then add butter, some sea salt and black pepper.

  2. Put on a high heat and, as soon as the butter is melted, add chopped fresh tarragon leaves and jumble gently together. Tip the carrots and cooking juices into a warm dish and serve immediately.

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