Photo: Randy Mayor; Styling: Cindy Barr
Total Time
20 Mins
6 servings (serving size: 2/3 cup)

How to Make It

Step 1

Peel carrots, and cut off tops to within 1 inch of carrot; cut in half lengthwise.

Step 2

Place 1/4 teaspoon salt in a large saucepan of water; bring to a boil. Add carrots and peas; cook 3 minutes or until crisp-tender. Drain.

Step 3

Melt butter in a large nonstick skillet over medium-high heat. Add vegetables, and cook 1 minute, stirring to coat. Stir in remaining 1/2 teaspoon salt, tarragon, and pepper; cook 1 minute. Remove from heat; stir in rind and juice.

Ratings & Reviews

Saecca's Review

June 02, 2010
I used frozen carrots and frozen snap peas, and dried tarragon-- but I still liked the whole meal. The lemon juice and the tarragon and very good on the vegetables== very light and refreshing.

ajkiely's Review

May 06, 2010
I made this as a side for myself and 3 friends for our "Dinner Club" and it was a hit! So tasty I made it again within a week. All this, and I'm not even someone who "knows" how to cook! So easy!

elsinore51's Review

April 26, 2010
I had baby carrots from my garden that were crying out for a nice simple prep and this was perfect! I had to use dried tarragon and it still added a lovely bright taste to the veggies. Going to pull some more carrots and have it again tonight!

jbmcilhaney's Review

April 22, 2010
Easy side for a mid-week meal. Not a big fan of tarragon, so I did not use it. I might try it next time. Kid friendly.