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Carrots with Sherry and Fennel


1 Tbs olive oil
10 to 12 small carrots (about 1 1/2 lbs), peeled
3 Tbs dry sherry, port, or Marsala wine
2 tsp sugar
1/2 tsp fennel seeds
salt and freshly ground black pepper to taste

Line a small baking dish with aluminum foil, leaving plenty to overlap. Coat the foil with the olive oil, and place the carrots in the center. Sprinkle with the remaining ingredients and fold the edges of the foil into an envelope, crimping the edges. Bake in a preheated 400F oven for about 20 minutes, until the carrots are tender. Serve chilled or at room temperature.

Yield: 6 to 8 Servings

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