Roasted Fennel with Red Onions and Carrots

By norsegal8

Drizzle a tablespoon of balsamic vinegar over the vegetables during the last minutes of roasting to highlight their sweetness. Serve this fennel as a side dish with chicken or veal.

Ingredients

• 1 large bulb fennel or 2 small bulbs fennel (about 1 1/2 pounds), stems, fronds, and base trimmed (see illustrations 1 and 2)
• 1 medium red onion, peeled and cut lengthwise into 8 wedges
• 2 medium carrots, peeled, halved lengthwise, and cut into 2-inch lengths
• 2 tablespoons olive oil
• Table salt
• 1 tablespoon balsamic vinegar

Details

Servings 4

Preparation

Step 1

1. Heat oven to 425 degrees. Halve and core fennel (illustration 4). With cut side down and knife parallel to work surface, slice each fennel half crosswise to yield 1/2-inch slices (illustration 5). Then, with knife perpendicular to work surface, cut each fennel half lengthwise to yield long thin strips (illustration 6).

2. Toss fennel, onion, and carrots in large roasting pan with oil. Season generously with salt. Roast 30 minutes, turning vegetables once after 20 minutes.

3. Drizzle vinegar over vegetables and toss gently. Continue roasting until vegetables are richly colored and tender, about 5 minutes longer. Adjust seasonings. Serve hot or warm.