Filippo Berio Honey Balsamic Roasted Onion and Fennel

Ingredients

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

Directions

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.

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Honey Balsamic Roasted Onion and Fennel Recipe