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Categories:Viewed: 21 - Published at: 7 years ago
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
Method
- Preheat oven to 400F.
- 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.
