Name: Roasted Fennel and Red Onions
Yield: Serves 2
Ingredients: 2 large fennel bulbs (sometimes called anise; about 2 pounds), stalks ;trimmed flush with bulb and any tough outer layers discarded; 2 small red onions, quartered; 1 tablespoon unsalted butter, melted; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 2

Ingredients

2 large fennel bulbs (sometimes called anise; about 2 pounds), stalks ;trimmed flush with bulb and any tough outer layers discarded

2 small red onions, quartered

1 tablespoon unsalted butter, melted

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Preparation

Step 1
Preheat oven to 400°F.
Step 2
Cut each fennel bulb lengthwise into 8 wedges and in a roasting pan toss fennel and onions with butter, oil, and salt and pepper to taste. Roast vegetables, stirring once halfway through roasting, 25 minutes, or until tender. Add vinegar to vegetables and toss to coat.

TagsFennel Root Vegetable Vegetable Red Onion Onion Side Dinner Gluten Free Nut Free Vegetarian Quick Easy 5 Ingredients or Fewer Roast Gourmet

Recipe notes

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