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Sautéed Carrots with Tarragon and Shallots

Course: Side Dish
Cuisine: American
Keyword: carrot side dish, easy side dish recipe, vegetable side dish
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 111 kcal
Author: Lisa Marie Todd

Sautéed Carrots with Tarragon and Shallots are great for a quick and healthy weeknight side dish.



  • 1 lb carrots peeled and sliced into 1/4” discs, blanched
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons shallot sliced
  • 1 tablespoons fresh tarragon chopped
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper


  1. Prepare a large bowl filled water and ice.  Set aside.   
  2. Fill a large pot of salted water and bring to a boil over high heat.  Add carrots to water and cook for 4 - 5 minutes. 
  3. Drain the carrots in a colander, then plunge them into the bowl of ice water.  Allow carrots to cool slightly.  Drain again in the colander, pat dry with a towel and set aside.  
  4. In a large skillet over medium-high heat, add olive oil and butter.  
  5. Add shallot and cook until softened.  Add carrots, tarragon salt, and pepper.  Sauté carrots until thoroughly heated.  Serve immediately.

Recipe Video

Nutrition Facts
Sautéed Carrots with Tarragon and Shallots
Amount Per Serving
Calories 111 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 225mg10%
Potassium 432mg12%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 5g6%
Protein 1g2%
Vitamin A 19105IU382%
Vitamin C 8mg10%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.