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

Side Dishes
Vegetables
Vegetarian

Appears in Cook's Illustrated May/June 1996

To discover fennel's virtues, slice it thin and cook it slowly.

SERVES 4

TIME 1 hour

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