Name: Roasted Fennel and Onions
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

CATEGORY	CUISINE	TAG	YIELD
	Sami		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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