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

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