Caramelized Baby Carrots Recipe

Caramelized Baby Carrots

These are lovely Baby (4inch long)Royal Chantenay Carrots (these overwinter like rockstars) that are pan caramelized with honey and fresh tarragon. Simple, delicious and a wonderful way to celebrate your impatience.I would normally be in trouble for early harvesting but if these are served then peace reigns. Carrots love butter (important for absorption of beta-carotene) and tarragon(not just for fish) with honey makes for a lick the pan clean salted licorice caramel. Feel free to substitute the tarragon for thyme or rosemary if you can't get either fresh or fragrant dried tarragon. Here is the recipe for this all ages crowd pleaser.

• 16 ish 4 inch scrubbed but not peeled baby carrots ( if any are very fat- half 'em)
• 1 1/2 tsp organic unsalted butter (please do yourself a favor and buck up for organic) ps. if you used salted butter use less salt
  
• 2 tsp organic extra virgin olive oil (this IS affordable now)
• 1/4 tsp good salt ( I like himalayan crystal or french sea salt)
  
• 1 tsp fresh or 1/2 tsp dried tarragon- use more if you like it !
  
• 1 tbles organic honey
• 1/3 cup water
• fresh pepper to finish

Serves 4 or in our house 2 plus a sprout

Heat a fry pan on medium high add in your butter and olive oil.When hot (how to know when your pan is hot? splash a drop of water on it ..did it dance? - good) add your carrots. Brown (not burn) on all sides see pic above for reference. When all sides are browned, add salt, honey and tarragon. Stir to coat carrots, the honey will caramelize quickly , add the water and cover for 3-5mins ( less if you like your carrots crisper). Remove the lid, stir once more and season with pepper. Enjoy immediately.

Please note that this type of simple recipe benefits hugely from quality ingredients. Most of my recipes don't call for grossly expensive ingredients just good basics.