Roasted Fennel and Carrots
Adapted from MarketScope, the Caito Foods newsletter
|8 carrots, peeled and sliced 1-inch thick diagonally|
|2 medium fennel bulbs, stalks discarded and bulbs cut into ½-inch thick wedges|
|3 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|3 Tbsp water|
|2 tsp fennel seeds, divided|
|¾ tsp sea salt|
|¼ tsp freshly cracked ground black pepper|
Preheat oven to 450°F. Toss carrots and fennel with olive oil, water, 1 teaspoon fennel seeds, salt, and pepper.
Arrange vegetables in a single layer in a roasting pan. Cover pan with foil and roast vegetables for 10 minutes. Uncover, roast an additional 10 minutes, occasionally turning the vegetables. Sprinkle with remaining teaspoon of fennel seeds. Serve immediately.
Makes 6 — 8 servings
Per serving: 112 calories; 6g total fat; 1g saturated fat; 0mg cholesterol; 311mg sodium; 14g total carbohydrates; 2g protein;