Roasted Carrots with Fennel
Servings
2Serving size
4 ounces carrotsThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Can be served hot or cold.
Ingredients
| 1 tsp., whole Fennel seed |
| 1/2 tsp., leaves Dried oregano |
| 1/2 tsp., leaves Dried basil |
| 1/2 tsp. Dried marjoram |
| 1/8 tsp., ground Black pepper |
| 2 tsp. Olive oil |
| 8 ounces Carrots, raw (peeled and cut into 1/4-inch-thick sticks) |
| 1/8 tsp. Salt |
| 1 tsp.. Honey |
Instructions
While the pan is preheating grind the fennel in a mortar and pestle or blend in a blender or mini-chopper until a powder.
Add the oregano, basil, marjoram and pepper to the ground fennel.
When the pan is hot add the olive oil and fennel mixture to the pan.
Swirl to coat the pan and then add the carrots, salt and honey.
Swirl the pan until the carrots are well coated.
Roast for 20 to 25 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Fennel is a perfect flavor to combine with carrots. The subtle and slightly bitter flavor of the fennel is balanced beautifully by the sweetness of the carrots. Try this with a simple piece of grilled fish.