Honey Balsamic Roasted Onion and Fennel
- 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.
Cooking Method: Bake
World Cuisine: American
Product: Balsamic Vinegar