Roasted Fennel and Baby Carrots

Roasted Fennel and Baby Carrots

Roasted Fennel and Baby Carrots

By Epicurious
45 minutes

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Details
  • Servings:   6
  • Calories:   125
  • Protein:   2g
  •  
  • Fiber:   6g
  • Sugar:   9g
  • Carb Total:   10g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   8g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
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Ingredients
  • 6 bunches baby carrots, peeled and trimmed, leaving 1/2 inch of stems intact
  • 2 medium fennel bulbs, stalks discarded and bulbs cut into 1/2-inch-thick wedges
  • 3 tablespoons olive oil
  • 3 tablespoons water
  • 1 teaspoon fennel seeds
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions

Roasted Fennel and Baby Carrots serves 6 original recipe by Epicurious.

View original preparation instructions

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