Carrots Provencal

1 Tbs (15 ml) olive oil
1 lb (450 g) small carrots, peeled
2 Tbs (30 ml) dry sherry, Marsala, or Port wine
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground pepper to taste

Brush the oil on a piece of aluminum foil and place the remaining
ingredients in the center of the foil.  Bring the edges of the foil
together and crimp all around to seal.  Bake in a preheated 400F
(200C) oven for 20 minutes.  Serves 4 to 6.


Bon appetit from the Chef and staff at World Wide Recipes

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