Yield: 4 servings
|2 cups||Baby carrots; peeled|
|1 medium||Red onion; halved lengthwise & cut into 1\" wide slices about 2 cups|
|2 tablespoons||Olive oil|
|1 tablespoon||Dry sherry|
|1 \N||Clove garlic; minced|
|½ teaspoon||Fennel seeds|
|1 teaspoon||Fresh tarragon; minced|
Preheat oven to 450°F. In medium roasting pan combine baby carrots, sliced onion, oil, sherry, minced garlic, salt, fennel seeds and pepper. Roast mixture uncovered, stirring occasionally, until carrots are tender, about 40 minutes. Transfer to serving bowl; sprinkle with minced fresh tarragon.
Makes 4 servings. Per serving: 144 cal. 2g protein, 7g fat, 0mg chol, 478 mg sodium, 5g fiber Weight Watcher's Points per serving = 2 Recipe by: Source: Woman's World May 5, 1998 Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@...> on Mar 7, 1999, converted by MM_Buster v2.0l.