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Lemon and tarragon carrots

Gary Rhodes from Sunday Lunch Live
Gary Rhodes' zesty lemon and tarragon carrots make a fantastic buttery side dish to serve with any Sunday roast

Lemon and tarragon carrots

Method

1. Cook the carrots in pan of boiling salted water until tender. Drain well and return to the pan.

2. While the carrots are cooking, combine the butter, sugar and lemon zest.

3. Stir the flavoured butter into the carrots, and season well. Finish with the tarragon and lemon juice.

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Serves: 4

Prep: 10 min
Cook: 10 min

Ingredients
600g Carrots, peeled and sliced
25g melted Butter
1 tsp Sugar
½ lemon, finely grated zest
1 heaped tablespoon chopped tarragon
squeeze lemon juice
pepper and coarse sea salt