Roasted Carrots with Fennel Seeds

2 Reviews
ADD YOUR REVIEW
Total Time
30 Mins
Yield
4 servings (serving size: 1/2 cup)
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 425°.

Step 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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Ratings & Reviews

stellacorona's Review

stellacorona
June 06, 2013
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.

cmpatch's Review

cmpatch
February 25, 2012
These carrots are amazing! Simple, healthy and my family of 6 LOVES them. I paired them with the Asian Glazed Chicken Thighs. My mouth waters just thinking about this meal.
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