these were a nice change for carrots. i cut mine in rounds and added some asparagus in. didn't use parsley. i used 1 teaspoon of ground fennel seed and it wasn't overpowering. meant to add cabbage and forgot. i think that would go well with the fennel.
Roasted Carrots with Fennel Seeds
Yield: 4 servings (serving size: 1/2 cup)
Total:
Recipe from
More From Cooking Light
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. 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.
Roasted Carrots with Fennel Seeds Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Roast
- PUBLICATION: Cooking Light
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