Roasted Fennel with Red Onions and Carrots

Name: Roasted Fennel with Red Onions and Carrots
Yield: Serves 4
Ingredients: 1 large bulb, fennel or 2 small bulbs fennel (about 1 1/2 pounds), stems, fronds, and base trimmed (see illustrations 1 and 2); 1 , medium red onion, peeled and cut lengthwise into 8 wedges; 2 , medium carrots, peeled, halved lengthwise, and cut into 2-inch lengths; 2 tablespoons, olive oil; , Table salt; 1 tablespoon, balsamic vinegar

5 comments

Appears in Cook's Illustrated May/June 1996

Side Dishes

Vegetables

Vegetarian

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

We learned while experimenting with fennel that it responds well to dry heat methods such as roasting. For our roasted fennel recipe, we drizzled a tablespoon of balsamic vinegar over the vegetables during the last minutes of roasting to hi...

This is a members' feature.