Roasted Carrots with Fennel

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.

Ingredients

• 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)
• 1/8 tsp. salt
• 1 tsp. honey

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.

Roast for 20 to 25 minutes.

Serve.