Roasted Fennel and Onions and (Beets)


Roasted Fennel and Onions and (Beets)

  , , ,

March 29, 2017

Roasted Fennel and Onions and (Beets)


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


1Cut 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.