Roasted Fennel and Onions and (Beets)
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
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
