1 bunch baby carrots, peeled and tops trimmed
¼ C flaked almonds
1 tsp fennel seeds
1 Tb olive oil
1 clove garlic, chopped finely
3 Tb parsley, chopped
Steam or par-boil carrots for 3min.
Dry toast almonds in fry pan on medium heat until lightly golden, set aside.
Toast fennel seeds in fry pan for 1min, add oil and heat.
Add carrots, pinch of salt and garlic, toss to coat.
Fry for 5 min on medium heat.
Stir through parsley and top with almonds to serve.
Carrots have the highest content of Vitamin A out of all the vegetables. Vitamin A boosts the immune system. They were originally grown for medicinal purposes.