Roasted Fennel With Red Onions And Carrots
Serves 4
Ingredients
2 fennel bulbs, stalks discarded, bulbs halved, cored, and cut crosswise into 1⁄2-inch-thick slices
1 red onion, cut into 8 wedges
2 carrots, peeled, halved lengthwise, and cut crosswise into 2-inch lengths
2 tablespoons olive oil
Salt
1 tablespoon balsamic vinegar
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Toss fennel, onion, and carrots in large roasting pan with oil. Season with salt to taste. Roast 30 minutes, turning vegetables once after 20 minutes.
- Drizzle vinegar over vegetables and toss gently. Continue roasting until vegetables are richly colored and tender, about 5 minutes longer. Season with salt to taste. Serve hot or warm.
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