Balsamic Roasted Fennel and Carrot

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

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.

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