Directions:
- Place carrots in saucepan and cover with water. Bring to a boil; reduce heat and cover and simmer 10-12 minutes, or until crisp-tender.
- Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice, salt, and tarragon. Bring to a boil, stirring constantly. Turn off heat.
- Drain carrots. Add hot lemon butter mixture to drained, cooked carrots and toss gently.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.97 Kcal (427 kJ) | ||
| Calories from fat | 51.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 151.28mg | 6% | |
| Potassium | 259.34mg | 6% | |
| Total Carbs | 12.82g | 4% | |
| Sugars | 8.67g | 35% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 0.84g | 2% | |
| Vitamin C | 7.5mg | 13% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.1mg | 0% | |
| Calcium | 31.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 106.88 Kcal (447 kJ) | ||
| Calories from fat | 54.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 9% | |
|---|---|---|---|
| Cholesterol | 16mg | 5% | |
| Sodium | 158.56mg | 6% | |
| Potassium | 271.81mg | 6% | |
| Total Carbs | 13.44g | 4% | |
| Sugars | 9.08g | 35% | |
| Dietary Fiber | 2.38g | 9% | |
| Protein | 0.88g | 2% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 0.1mg | 0% | |
| Calcium | 33.2mg | 3% | |
* 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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