Recipe for Roasted Fennel and Onions

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
3 med	Onions, peeled and cut into wedges
2 x	Fennel bulbs, cut into wedges with fronds reserved
2 tbl	Balsamic vinegar
	Freshly ground pepper

Instructions:

Instructions: Weidenfeld and Nicholson.

Preheat oven to 400F. Chop 1/4 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.

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