Tarragon Carrots and Peas

Photo: John Autry; Styling: Leigh Ann Ross

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 41
  • Fat: 1.5g
  • Saturated fat: 0.9g
  • Sodium: 150mg


  • 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


  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tarragon Carrots and Peas Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy