Tarragon Carrots and Peas

Tarragon Carrots and Peas Recipe
Photo: John Autry; Styling: Leigh Ann Ross


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 41
Fat 1.5 g
Satfat 0.9 g
Sodium 150 mg


1 cup sugar snap peas
1/3 cup water
1 cup matchstick-cut carrot
1 1/2 teaspoons butter
1 teaspoon chopped tarragon
1 1/2 teaspoons Dijon mustard
1 teaspoon cider vinegar
1/8 teaspoon salt


Place sugar snap peas and water in a saucepan. Bring to a boil; cover and cook for 2 minutes. Add carrot and butter; cover and cook 2 minutes. Stir in tarragon, Dijon mustard, cider vinegar, and salt.