Roasted Tarragon and Parsley Carrots


One of my favorite signs of spring is when the farmer's market opens. Freshly picked carrots have an amazing flavor. Tarragon lends a sweetness to roasted carrots.


  • Carrots
  • Olive oil
  • Parsley, fresh or dried
  • Tarragon, fresh or dried
  • Salt, Pepper
  • Optional: Hummus for dipping.


Preheat oven to 375 degrees Fahrenheit.

Wash and peel the carrots (optional to peel). Cut off the ends, you can leave a little of the greens on top for aesthetics. I like to leave shorter carrots whole because I think they look beautiful. Place the carrots in the bowl and coat with a tablespoon or so of olive oil. Lay the carrots on a cookie sheet lined with natural parchment paper. Sprinkle with salt, pepper, tarragon, and parsley. Roast for about 30 minutes. These are delicious served with hummus, or as a side dish for any meal.