Directions:
- Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.)
- Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.86 Kcal (330 kJ) | ||
| Calories from fat | 63.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.05g | 11% | |
|---|---|---|---|
| Sodium | 319.23mg | 13% | |
| Potassium | 192.14mg | 4% | |
| Total Carbs | 3.76g | 1% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 0.55g | 1% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 122.11 Kcal (511 kJ) | ||
| Calories from fat | 98.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 11% | |
|---|---|---|---|
| Sodium | 494.32mg | 13% | |
| Potassium | 297.53mg | 4% | |
| Total Carbs | 5.83g | 1% | |
| Sugars | 0.78g | 2% | |
| Dietary Fiber | 2.52g | 7% | |
| Protein | 0.86g | 1% | |
| Vitamin C | 7.8mg | 8% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 0.9mg | 3% | |
| Calcium | 42.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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