Carrots and Peas with Tarragon

By Cathe Olson

This easy herbed mustard sauce really dresses up plain vegetables.

3 1/2 cups sliced carrots

1 cup fresh or frozen peas

2 tablespoons olive oil

1 teaspoon Dijon mustard

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh tarragon leaves

Steam carrots over high heat until almost tender. Add peas and continue cooking until carrots are tender but not mushy. While vegetables are cooking, whisk together oil and mustard. Place vegetables in bowl. Drizzle sauce over carrots. Sprinkle herbs over carrots. Toss mixture gently until vegetables are coated.