Eating Pegan | Roasted Fennel and Carrots

Roasted Fennel and Carrots


Ingredients:
olive oil cooking spray 3 spray(s)
uncooked carrot(s) 4 medium, peeled and thinly sliced
uncooked fennel bulb(s) 2 medium, trimmed and thinly sliced
table salt ¼ tsp, or less to taste
black pepper ¼ tsp, freshly ground, or less to taste
orange zest 2 tsp, navel, minced, optional*
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Instructions:
  • Preheat oven to 425ºF. Coat a large roasting pan with cooking spray.
  • Place carrots and fennel in a single layer in prepared pan; coat with cooking spray. Roast, stirring once or twice, until vegetables begin to turn lightly golden, about 15 to 20 minutes. Season to taste with salt and pepper; sprinkle with zest. Yields about 1/2 cup per serving.
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  • For Full Instruction: weightwatchers.com

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