Ingredients
- 1 lb Medium fennel bulb, trimmed, cut into eighths
- 1 ½ lb Medium Carrots, trimmed, peeled, cut into 3 inch sticks
- 1 lb Red Onion, peeled, cut into eighths
- ¼ cup Cento Imported Extra Virgin Olive Oil
- 2 tbsp Bellino Italian White Balsamic Vinegar
- 1 tbsp Fresh Rosemary
- 2 tsp Cento Fine Sicilian Sea Salt
- 1 tsp Cento Ground Black Pepper
- Fennel fronds, for garnish (optional)
Directions
Preheat oven to 425 F. Combine fennel bulbs, carrots and red onion in a large mixing bowl. Add oil and remaining ingredients; toss to coat thoroughly. Spread in an even layer on a baking sheet. Roast until vegetables are tender and brown around the edges, stirring occasionally, about 50 minutes to 1 hour. Garnish with fennel fronds, before serving if desired.
This dish can also be made a day in advance. Cool, cover and chill overnight. Remove from fridge, heat for about 15 minutes at 400 F until hot.
