Baby Carrots With Tarragon and Orange

Serves 4-6

Free of: gluten and all top allergens

Ingredients

• 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

Method

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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