Another simple, yet elegant side dish, especially if you can find actual baby carrots (not the fake baby carrots from the grocery store, though those will work too!). These are a great side dish for any summer meal.
Roasted Baby Carrots With Tarragon, Sea Salt, and Butter
1 bunch fresh baby carrots
1 tablespoon tarragon (dried or fresh)
1/4 cup melted pasture butter (plus more for serving)
Sea salt to taste
Wash the baby carrots and dry completely. Trim the tops off, leaving just a teeny bit of the greens on there (see picture). In a large bowl, combine the carrots butter, tarragon and sea salt and mix until the carrots are completely covered. Pour onto the cookie sheet and spread in a single layer. Bake at 400 for 15-20 minutes, or until the carrots are tender, but still slightly firm. Serve topped with melted butter (ahhh…for the love of butter!) 
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I would have never thought to combine tarragon and carrots, but as tarragon is so sweet and aromatic, I think this would be delightful. I will definitely try this flavor mix my next batch of carrots. Thanks for posting!
It is a lovely combination. I used to hate tarragon, but I am slowly starting to like it! Hope you enjoy!