Roasted Fennel and Onions and (Beets)

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Roasted Fennel and Onions and (Beets)

Yields1 Serving
 1 fennel bulb
  1 medium onion, or 2-3 pearl onions, chopped
  1 T olive oil
  ¼ t dried Italian herbs, crushed
  ¼ t salt
  1/8 t black pepper
1

Cut off fennel stalks, (these can be used later in salads). Cut a thin slice from the base of the fennel bulb. Wash bulb and cut it in half lengthwise. Cut halves lengthwise into 1-inch wedges. Place fennel and onion in a shallow roasting pan. Drizzle with olive oil; sprinkle with herbs, salt and pepper. Coat the bulb.

2

Roast, uncovered, at 400 degrees F for 35-40 minutes, or until veggies are light brown and tender. Stir twice during cooking to ensure even cooking.

Ingredients

 1 fennel bulb
  1 medium onion, or 2-3 pearl onions, chopped
  1 T olive oil
  ¼ t dried Italian herbs, crushed
  ¼ t salt
  1/8 t black pepper

Directions

1

Cut off fennel stalks, (these can be used later in salads). Cut a thin slice from the base of the fennel bulb. Wash bulb and cut it in half lengthwise. Cut halves lengthwise into 1-inch wedges. Place fennel and onion in a shallow roasting pan. Drizzle with olive oil; sprinkle with herbs, salt and pepper. Coat the bulb.

2

Roast, uncovered, at 400 degrees F for 35-40 minutes, or until veggies are light brown and tender. Stir twice during cooking to ensure even cooking.

Notes

Roasted Fennel and Onions and (Beets)
IngredientsDirections
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