- Leaves from 3-5 sprigs of fresh tarragon
- ½ stick salted butter
- ½ lemon’s zest
- 1-2 tablespoons garlic olive oil
- Whole carrots, peeled
Boil carrots until soft enough to enjoyably eat, set aside. Over low heat, slowly melt butter in a small pan. Once melted, add rest of butter ingredients. Let butter simmer for 5-10 minutes, but do not get hot enough for butter to brown. When finished, pour butter into bowl and refrigerate. Bring grill to ~400F, grill boiled carrots for ~10minutes flipping at least once. Should be some nice char on them. Pull carrots from grill, brush on tarragon butter, serve hot.