This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"It's a lot harder to get people to 'ooh' and 'aah' over beets and carrots than it is to get them to 'ooh' and 'aah' over artichokes or asparagus, and I enjoy being able to take these humble, 'lowbrow' foodstuffs up a few notches and serve them with great exuberance." -Charlie Trotter
Fennel is a perfect flavor to combine with carrots. The subtle and slightly bitter flavor of the fennel is perfectly balanced by the sweetness of the carrots. The recipe is a perfect accompaniment to a simple piece of grilled fish.
Servings: 2 | Serving size: 4 ounces carrots
Cooking time: 30 minutes
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Can be served hot or cold.
|1 tsp.||fennel seed|
|1/2 tsp.||dried oregano|
|1/2 tsp.||dried basil|
|1/2 tsp.||dried marjoram|
|1/8 tsp.||black pepper|
|2 tsp.||olive oil|
|8 ounces||carrots (peeled and cut into 1/4-inch-thick sticks)|
Place a small roasting pan in the oven and preheat to 325°F.
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 with the spices and oil.
Roast for 20 to 25 minutes.
Serving size: 4 ounces carrots
|Calories 100||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||6%|
|Saturated Fat 0.5g||3%|
|Monounsaturated Fat 3.5g|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 4g||14%|
|Vitamin A 105%||Vitamin C 8%|
|Calcium 5%||Iron 5%|
|Vitamin K 20mcg||Potassium 400mg|