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Ingredientes
- 2 c. baby carrots peeled
- 1 med red onion halved lengthwise & cut into 1" wide slices about 2 c.
- 2 tsp extra virgin olive oil (orig was 2 tbsp)
- 1 Tbsp. dry sherry
- 1 x clove garlic chopped
- 3/4 tsp salt
- 1/2 tsp fennel seeds
- 1/4 tsp pepper
- 1 tsp fresh tarragon chopped
Direcciones
- Preheat oven to 450F. In medium roasting pan combine baby carrots, sliced onion, oil, sherry, chopped garlic, salt, fennel seeds and pepper. Roast mix uncovered, stirring occasionally, till carrots are tender, about 40 min. Transfer to serving bowl; sprinkle with chopped fresh tarragon.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 80 | |
| Calories from Fat 22 | 28% |
| Total Fat 2.48g | 3% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 532mg | 22% |
| Potassium 334mg | 10% |
| Total Carbs 13.11g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 7.49g | 5% |
| Protein 1.14g | 2% |
