Roasted fennel and onions
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Onions; peeled and cut into wedges |
| 2 | Fennel bulbs; cut into wedges with fronds reserved | |
| 2 | tablespoons | Balsamic vinegar |
| Freshly ground pepper | ||
| 1 | tablespoon | Brown sugar |
Directions
* Adapted to list requirements from:J Rosso 1993 Great Good Food, London: Weidenfeld and Nicholson.
Preheat oven to 400F. Chop ¼ cup fronds. Cut veggies. Put sugar, vinegar and vegiges into a baking dish and toss well to coat. Bake for 1 hour uncoverd tossing occasionally till tender and weel roasted. Sprinkle with fronds and serve.
Posted to fatfree digest V97 #214 by laurab@... (Laura Barwick) on Sep 19, 1997