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Roasted Carrots with Fennel Seeds

Total time 30 mins
Yield 4 servings (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.