Honey Balsamic Roasted Onion and Fennel

Balsamic Vinegar
  • 2 tbsp Filippo Berio 100% Italian Organic Extra Virgin Olive Oil
  • 2 tbsp Filippo Berio Balsamic Vinegar
  • 2 small red onions
  • 1 fennel bulb
  • 1 tsp finely grated orange zest
  • 1 tbsp orange juice
  • 1 tbsp honey
  • 1 tsp finely chopped fresh rosemary
  • 2 cloves garlic, minced
  • 3/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 oz goat cheese, crumbled
  • 1/4 cup toasted chopped walnuts
  • 2 tbsp chopped fresh parsley

      • Preheat oven to 425°F. Cut onions in half, leaving root end intact, so layers remain attached. Cut each half through root end into 4 wedges. Repeat with fennel bulb.
      • In large bowl, whisk together olive oil, balsamic vinegar, orange zest, orange juice, honey, rosemary, garlic, salt and pepper; add onion and fennel, tossing gently until evenly coated. Arrange in single layer on parchment paper–lined baking sheet.
      • Bake, turning halfway through, for 25 to 30 minutes or until tender and browned around edges. Transfer to shallow serving platter; top with goat cheese, walnuts and parsley.

      Tip: Serve as a side dish with beef, lamb or pork, or serve over baby arugula for a hearty warm salad.

    Prep Time

    10 min

    Cook Time

    25 min

    Total Time

    35 min






    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: American

    Product: Balsamic Vinegar


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