Baby Carrots With Fennel, Thyme, Honey And White Wine

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What Katie Ate
Nutrition per serving    (USDA % daily values)
CAL
29
FAT
1%
CHOL
0%
SOD
1%

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Ingredients for 6 servings

2-3 bunches baby carrots

½ teaspoon fennel seeds

Small handful parsley, finely chopped

1/3 cup white wine

3-4 fresh thyme sprigs

A few knobs butter

Salt and freshly ground black pepper

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