Roast Fennel and Onions
3 Medium Onions
2 Fennel Bulbs
2 tbsp Balsamic Vinegar
1 tbsp Brown Sugar
Olive Oil
Salt and Pepper, to taste
Pre-heat oven to 200°C: 400°F: Gas 6.
Peel and quarter the onions
Peel the fennel and cut into large wedges, reserve the fronts.
Place all of the ingredients in a bowl, pour over a little olive oil and season to taste, mix thoroughly ensuring all are lightly coated with oil.
Arrange in a single layer on a baking tray.
Roast for 30-40 minutes or until tender and browned.
Chop the fennel fronts and sprinkle over as a garnish
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