Roasted Fennel And Red Onions
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
44
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 small
Red Onion (quartered)1 tbsp
Unsalted Butter (melted)1 tbsp
Olive Oil1 tbsp
Balsamic VinegarDirections:
1
Preheat oven to 400°F
2
Cut each fennel bulb lengthwise into 8 wedges and in a roasting pan toss fennel and onions with butter, oil, and salt and pepper to taste
3
Roast vegetables, stirring once halfway through roasting, 25 minutes, or until tender
4
Add vinegar to vegetables and toss to coat
5
Preheat oven to 400°F
6
Cut each fennel bulb lengthwise into 8 wedges and in a roasting pan toss fennel and onions with butter, oil, and salt and pepper to taste
7
Roast vegetables, stirring once halfway through roasting, 25 minutes, or until tender
8
Add vinegar to vegetables and toss to coat