- 1 pound fresh baby carrots, halved lengthwise
- 1/2 cup orange juice
- 1/2 teaspoon salt
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon pepper
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and discard liquid.
- Add the remaining ingredients. Cook and stir over low heat until heated through. Yield: 4 servings.
Originally published as Peppered Tarragon Carrots in Healthy Cooking August/September 2009, p36
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