Ingredients

The following ingredients have 4 Servings
  • 1 fennel bulb and reserved wispy leaves (frangs)
  • 3 large carrots
  • 8 Cipollini onions (or one large onion sliced into half-moons)
  • 2 tablespoons white balsamic vinegar
  • Juice of ½ lemon
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Sicilian Spice Mix or Italian Seasoning
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instruction

  • Preheat oven to 425 degrees F or 218 degrees C
  • Remove the top stems of the fennel bulb and reserve the wispy leaves (frang) for garnish. (The top stems of the fennel bulb are delicious in soup stocks)
  • If your outer fennel bulb is tough remove just the outer edge. Cut your fennel in half and cut each half into 4 thin half moon slices.
  • Next, peel and chop carrots into long matchsticks.
  • Remove the outer skin of the Cipollini onions.
  • In a small bowl, combine white balsamic vinegar, lemon juice, olive oil, Sicilian Spice Mix or Italian seasoning, garlic powder and salt and pepper to taste.
  • Place your sliced fennel, matchstick carrots and peeled Cipollini onion in a bowl. Pour over your prepared balsamic vinaigrette and toss.
  • Pour your prepared fennel, carrot and onion mixture on a lined baking sheet. We always spray a little oil on the bottom of the sheet pan to prevent sticking.
  • Bake for 20 minutes and gently turn the carrots, fennel and onions over so they brown on both sides. Roast for another 20 – 25 minutes or until fork tender. Garnish with fennel frangs or otherwise known as the wispy leaves.
  • Enjoy