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Baby Carrots With Tarragon and Orange

Baby Carrots_270x330 [1]Serves 4-6

Free of: gluten and all top allergens



  1. In a large sauté pan, heat oil over medium-high heat. Add carrots to pan in a single layer. Season With salt and pepper, and sauté for about 3 minutes.
  2. Add orange zest and juice, as well as brown sugar and tarragon.
  3. Toss in pan to combine. Turn heat to low and simmer 10-12 minutes until cooked through. Serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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