Roasted Fennel And Baby Carrots

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
259
FAT
26%
CHOL
0%
SOD
42%

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Ingredients for 6 servings

6 bunches baby carrots, peeled and trimmed, leaving 1/2 inch of stems intact

2 medium fennel bulbs, stalks discarded and bulbs cut into 1/2-inch-thick wedges

3 tablespoons olive oil

3 tablespoons water

1 teaspoon fennel seeds

3/4 teaspoon salt

1/4 teaspoon black pepper

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