Peppered Tarragon Carrots

By Debe Pendice

Ingredients
  • 1 pound fresh baby carrots, halved lenghtwise

  • 1/2 cup orange juice

  • 1/2 teaspoon salt

  • 1/2 teaspoon dried tarragon

  • 1/4 teaspoon pepper

Directions
  1. Place 1" 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 dicard liquid.

  2. Add the remaining ingredients. Cook and stir over low heat until heated through.


Nutritional Facts

Servings
4
Per Serving
3/4 cup
Calories
55
Fat
trace (trace of sat)
Cholesterol
0
Sodium
384 mg
Carbohydrates
13 g
Fiber
2 g
Protein
1 g
Diabetic Exchange
2 vegetables

lunch side dish carrots low calorie low fat low cholesterol

2 replies

Avera
Avera 2009-08-04 22:55:48 -0500 Report

This is a great idea for a side dish. The tarragon is going to blend well with the orange taste for a tasty dish.