Roasted Fennel & Onion Medley

Ingredients

• 1 2 large fennel bulbs
• 2 1 large yellow onion
• 3 2-3 Tbsp extra virgin olive oil
• 4 1 tsp dried thyme (or 1 Tbsp fresh thyme)
• 5 1/2 tsp sea salt (or to taste)
• 6 1/4 tsp freshly ground black pepper
• 7 Optional: pinch of red pepper flakes or fennel seed

Instructions

1. 1

   Preheat oven to 400F.

2. 2

   Prepare vegetables: Trim fennel stalks and fronds. Cut fennel bulbs in half, remove the core, then slice into wedges or thick strips. Peel onion and slice into thick wedges.

3. 3

   Season: Place fennel and onion in a large bowl. Drizzle with olive oil and sprinkle with thyme, sea salt, and black pepper. Toss well to coat evenly.

4. 4

   Roast: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 30-40 minutes, flipping once halfway through, until tender and lightly caramelized.

5. 5

   Finish and serve: Taste and adjust seasoning if needed. Garnish with chopped fennel fronds or a squeeze of lemon if desired.