Tarragon Carrots & Leeks

  • Recipe serves: 4
  • Prep Time 15 min
  • Cook Time 12 min

Ingredients

  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 lb. carrots, sliced 1/2-in. thick (about 3 cups)
  • 1 large leek, (white and light green part only), cleaned and chopped, (about 1 cup)
  • 1 clove garlic, minced
  • 1/4 tsp. salt
  • 1 Tbsp. chopped fresh tarragon leaves or your favorite fresh herb

Directions

  1. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat. Add carrots, leek, garlic, salt and 1 tablespoon water and toss until evenly coated. Reduce heat to medium and cook covered, stirring occasionally, until tender, about 10 minutes.
  2. Remove from heat and stir in tarragon and remaining 1 tablespoon Spread.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 90
Calories from Fat 30
Total Fat 3.5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 270 mg
Total Carbs 14 g
Dietary Fiber 4 g
Sugars 6 g
Protein 1 g
Calcium 6 %
Iron 4 %
Vitamin C 15 %
Vitamin A 390 %
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