Balsamic Roasted Fennel and Carrots
- 1 fennel bulb and reserved wispy leaves (frangs)
- 3 large carrots
- 1 large onion slice 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
Preheat oven to 425 degrees F
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 onion.
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, sliced 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.
Source: Health World Cuisine-revised and tested by Cindy Bevans