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Carrots with Fennel Recipe


Yield: 6 servings


- 3 cups baby carrots
- 3 tablespoons port wine or low sodium broth
- 1 tablespoon fennel seeds
- 1 tablespoon olive oil
- Fresh ground pepper and salt to taste


Preheat the oven to 350 degrees. Ear aluminum foil
into 6 pieces large enough to seal the carrots.

Divide all ingredients evenly among all 6 pieces of
foil. Be sure to crush fennel seeds to get the most flavor out of them.
Crimp to seal. Place the packets in the oven and
bake for 15 minutes, until carrots are tender.

Place the packets on individual plates and
let each person carefully open the packet.

Nutritional Information Per Serving (1/2 cup):
Calories: 60, Fat: 2 g, Cholesterol: 0 mg, Sodium: 72 mg,
Dietary Fiber: 3 g, Sugars: 3 g, Protein: 1 g
Diabetic Exchanges: 1/2 Fat, 2 Vegetable

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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.

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