This is a great pairing of flavors, an idea I picked up from my friend Karen.
ROASTED CARROTS AND TARRAGON
2 large organic carrots (or as many carrots as you would like)
salt & pepper
Preheat the oven to 375
Peel the carrots and slice
Top with olive oil, plenty of dried tarragon and salt and pepper
Bake for about 25 minutes or until the carrots are nicely softened and sweet.
*Note: I grew tarragon this summer. Once the plant was on its last legs I cut off the branches and dried them out. I stored the tarragon in a glass jar and it has gotten me through to the spring. Almost time for new plants!