Roasted Fennel and Red Onion

Roasted Fennel and Red Onions

My friend Ronit created this easy dish, and once I tried it I fell in love with it. It reminds me of pub food, something that would be served next to a burger or sausage, of course it’s a lot healthier than any pub food that I know of.  It’s very simple, only a root vegetable and an herb with no special effects, and yet it has a very rich and satisfying flavor and texture. The broiling/grilling brings out the sweetness in both red onion and fennel, and you end up with something that almost tastes like a dessert.

Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes


2 medium size red onions
2 fennel
3 tbsp oil
1 tbsp dry/fresh thyme (optional)
Salt and pepper


Remove ends of each onion and top skin. Cut in half and then cut each half in to big cubes.

Roasted Fennel and Red Onions

Wash fennel. Remove ends and cut each fennel in quarters. Remove core from each quarter. Cut each quarter in to four pieces

Roasted Fennel and Red Onions

Place vegetables on a baking sheet and mix with oil, thyme, and salt and pepper.

You can use parchment paper to cover the sheet, which makes cleaning afterwards a lot easier.

Roasted Fennel and Red Onions

Set oven on broil (grill) and bake for about 25 minutes.

Roasted Fennel and Red Onions


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