Makes 6 servingsCalories 70 Prep Time 15 minutesTotal Time 30 minutesMade with Splenda® Stevia Sweetener
Ingredients
2 tablespoons vegetable oil spread
1 pound medium carrots, peeled, tops trimmed to about ½-inch
5 radishes, halved
3 cloves garlic, smashed
⅛ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup water
¼ cup Splenda® Stevia Sweetener Jar
½ lemon, juiced
2 tablespoons chopped fresh tarragon, divided
1 ½ cups snap peas
Nutrition Info Per Serving
Serving Size: 1 cup vegetables
Calories
70
Total Fat
2.5g
Saturated Fat
1g
Cholesterol
0mg
Sodium
140mg
Total Carbs
17g
Dietary Fiber
3g
Sugars
5g
Added Sugars
0g
Protein
1g
Instructions
Melt vegetable oil spread in a large straight-sided skillet over medium heat. Add carrots, radishes, and garlic. Season with salt and pepper. Add water, sweetener, lemon juice, and 1 tablespoon tarragon. Cook, covered, over medium-low heat for 7 minutes.
Stir in snap peas and continue to cook, covered, until vegetables are just tender, about 3-4 minutes. Remove lid and continue to cook, stirring occasionally, until a thick glaze forms, about 1-2 minutes. Top with remaining tarragon and serve.
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