Roasted Carrots with Fennel Seeds

Cooking Light
4 servings (serving size: 1/2 cup)

Ingredients

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2 cups (2-inch) diagonally cut carrot
2 teaspoons olive oil
1/2 teaspoon crushed fennel seeds
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley

Preparation

Total: 30 Minutes

1. Preheat oven to 425°.

2. Combine first 5 ingredients on a baking sheet; toss to coat. Bake at 425° for 15 minutes or until tender. Stir in parsley.

Created date

February 2011

Nutritional Information

Calories 46
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 0.6 g
Carbohydrate 6.1 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 188 mg
Calcium 24 mg