Roasted Fennel And Onions
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 1 | Servings | ||
INGREDIENTS
| 3 | Onions, peeled and cut into | |
| wedges | ||
| 2 | Fennel bulbs, cut into | |
| wedges with fronds | ||
| reserved | ||
| 2 | T | Balsamic vinegar |
| Freshly ground pepper | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 214
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 24.6mg
Potassium: 546.6mg
Carbohydrates: 50.3g
Fiber: 5.8g
Sugar: 32.1g
Protein: 3.9g