Fennel-Roasted Carrots And Onions

Course : Carrots
Serves: 4
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2 cups baby carrots -- peeled
1 medium red onion -- halved lengthwise and cut into 1 inch wide slices (about 2 cups)
2 tablespoons olive oil
1 tablespoon dry sherry
1 clove garlic -- minced
3/4 teaspoon salt
1/2 teaspoon fennel seeds
1/4 teaspoon pepper
1 teaspoon fresh tarragon -- minced

Preparation / Directions:

Preheat oven to 450øF. In medium roasting pan combine baby carrots, sliced onion, oil, sherry, minced garlic, salt, fennel seeds and pepper. Roast mixture uncovered, stirring occasionally, until carrots are tender, about 40 minutes. Transfer to serving bowl; sprinkle with minced fresh tarragon.


Nutritional Information:

127 Calories (kcal); 7g Total Fat; (52% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 443mg Sodium

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