Directions:
- Fill 12-inch skillet with about 1/4 inch water. Place carrots, butter, and 1/4 tsp salt in skillet and heat to boiling over high heat.
- Reduce heat to medium-low; cover and cook 3 minutes.
- Remove cover from skillet; increase heat to medium-high and cook 3 to 4 minutes longer or until liquid evaporates and carrots are fork tender and glazed with butter.
- Remove skillet from heat; toss carrots with tarragon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.92 Kcal (385 kJ) | ||
| Calories from fat | 52.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 89.49mg | 4% | |
| Potassium | 283.99mg | 6% | |
| Total Carbs | 9.3g | 3% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 1.3mg | 7% | |
| Calcium | 43.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 76.01 Kcal (318 kJ) | ||
| Calories from fat | 43.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 9% | |
|---|---|---|---|
| Cholesterol | 12.62mg | 5% | |
| Sodium | 74.01mg | 4% | |
| Potassium | 234.85mg | 6% | |
| Total Carbs | 7.69g | 3% | |
| Sugars | 4.69g | 23% | |
| Dietary Fiber | 2.84g | 14% | |
| Protein | 1.08g | 3% | |
| Vitamin C | 3mg | 6% | |
| Vitamin A | 1mg | 40% | |
| Iron | 1.1mg | 7% | |
| Calcium | 35.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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