Baby Carrots With Tarragon and Orange


  • 3 small bunches baby carrots, washed, peeled
  • 2 tbsp olive oil
  • salt and pepper
  • 1 orange, zested and juiced
  • 1/4 (60 mL) cup brown sugar
  • 2 tbsp fresh tarragon leaves, torn

Makes: 3-4 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  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.

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