Peppered Tarragon Carrots
Orange juice and tarragon jazz up this basic carrot side dish and boast a healthy dose of vitamins C and A. Clara Coulston - Washington Court House, OH
Total TimePrep/Total Time: 25 min.
- 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.
Nutrition Facts3/4 cup: 55 calories, 0 fat (0 saturated fat), 0 cholesterol, 384mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable.
Originally published as Glazed Tarragon Carrots in Healthy Cooking August/September 2009