Roasted Carrots with Fennel Seeds

Yield: 4 servings (serving size: 1/2 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 46
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.6g
  • Carbohydrate: 6.1g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 188mg
  • Calcium: 24mg

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

Preparation

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