Carrots with Sherry and Fennel

[Guest guest]

Carrots with Sherry and Fennel

 

1 tbsp. olive oil

10 to 12 small carrots, peeled

3 tbsps. sherry, port, Marsala, or sweet (red) vermouth

2 tsps. 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 400 degree oven for about 20 minutes, until the

carrots are tender. Serve warm or at room temperature.

Makes 6 to 8 servings.