roasted fennel and red onions

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Roasted Fennel and Red Onions

 

Recipe By :VEGETABLES EVERY DAY by Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 pounds fennel bulb (1-large)

3 medium red onions -- cut into 3/4-inch wedges

2 tablespoons extra-virgin olive oil

Salt

1 tablespoon balsamic vinegar

 

Preheat the oven to 425 degrees.

 

Trim and discard the stems and fronds from the fennel. Trim a thin slice from

the base of the bulb and remove any tough or blemished outer layers from the

bulb. Cut the bulb in half through the base and use a small, sharp knife to

remove the triangular piece of the core from each half. With the flat side of

the fennel bulb down and your knife parallel to the work surface, slice each

fennel half crosswise to yield several 1/2-inch-thick slices. Cut the slices

lengthwise to yield long strips about 1/2-inch thick.

 

Toss the fennel and onions in a large roasting pan with the oil. Season with

salt to taste. Roast for 35 minutes, turning the vegetables once after 25

minutes.

 

Drizzle the vinegar over the vegetables and toss gently. Continue roasting until

the vegetables are richly colored and tender, about 5 minutes more. Adjust the

seasonings. Serve hot or warm. Serves 4 as a side dish.

 

 

Description:

" Served hot or warm with vinegar and oil "

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Per Serving (excluding unknown items): 138 Calories; 7g Fat (43.7% calories from

fat); 3g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 57mg

Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 26546 0 0 0 0

 

 

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