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Balsamic Roasted Fennel and Carrots
Ingredients
  • 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
Steps
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