Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  baby carrots -- peeled
  1             medium  red onion -- halved lengthwise &
                        cut into 1" wide slices about 2 cups
  2        tablespoons  olive oil
  1         tablespoon  dry sherry
  1              clove  garlic -- minced
     3/4      teaspoon  salt
     1/2      teaspoon  fennel seeds
     1/4      teaspoon  pepper
  1           teaspoon  fresh tarragon -- minced

Preparation:

Preheat oven to 450øF. In medium roasting pan combine baby carrots, sliced onion, oil, sherry, minced garlic, salt, fennel seeds and pepper. Roast mixture uncovered, stirring occasionally, until carrots are tender, about 40 minutes. Transfer to serving bowl; sprinkle with minced fresh tarragon.

Nutritional Information:

127 Calories (kcal); 7g Total Fat; (52% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 443mg Sodium