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Fennel-roasted Carrots And Onions (2 Points)

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CATEGORY CUISINE TAG YIELD
Grains 4 Servings

INGREDIENTS

2 c Baby carrots, peeled
1 Red onion, halved lengthwise
& cut into 1" wide slices
about 2 cups
2 T Olive oil
1 T Dry sherry
1 Clove garlic, minced
3/4 t Salt
1/2 t Fennel seeds
1/4 t Pepper
1 t Fresh tarragon, minced

INSTRUCTIONS

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@sympatico.ca> on
Mar 7, 1999, converted by MM_Buster v2.0l.

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