Roasted Fennel and Onions

Categories: None

Serves: 1 Servings

Ingredients:

3 md Onions; peeled and cut into
-wedges
2 Fennel bulbs; cut into
-wedges with fronds reserved
2 tb Balsamic vinegar
Freshly ground pepper
1 tb Brown sugar

Instructions:
* Adapted to list requirements from:J Rosso 1993 Great Good Food, London:
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.

Posted to fatfree digest V97 #214 by laurab@dynamite.com.au (Laura Barwick)
on Sep 19, 1997

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