TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

3/4 cup: 55 calories, trace fat (trace saturated fat), 0mg cholesterol, 384mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 1g protein Diabetic Exchanges:2 vegetable


  1. 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.
  2. 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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