Carrots With Fennel Recipe - Cooking Index
Carrots With Fennel Recipe - Cooking Index
| 3 cups | 330g / 11oz | Baby carrots |
| 3 tablespoons | 45ml | Port wine |
| 1 tablespoon | 15ml | Fennel seeds |
| 1 tablespoon | 15ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Aluminum foil - as needed |
Preheat the oven to 350 degrees. Tear 6 pieces of aluminum foil large enough to seal carrots.
Divide all ingredients evenly among all 6 pieces of foil. Crimp to seal. Place in the packets on a baking sheet. Bake for 15 minutes, until carrots are tender.
Place the packet on each individual plate. Let each person open their own packet. Be careful when opening hot foil.
This recipe yields 6 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1/2 Monounsaturated Fat, 1 Vegetable.
Nutrition Facts: Calories 60; Total Fat 2g; Saturated Fat 0g; Calories from fat 22; Cholesterol 0mg; Sodium 72mg; Total Carbohydrate 8g; Dietary Fiber 3g; Sugars 3g; Protein 1g.
Source:
American Diabetes Association at http://www.diabetes.org
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