Roasted Fennel & Onions

These tender, broiled vegetables make for a fantastic side dish to this week’s orzo.

Ingredients:
1-2 fennel bulbs, trimmed and coarsely chopped, with fennel fronds reserved and finely chopped
1 yellow onion, chopped
¼ cup olive oil
Sea salt

Method:
1. Preheat broiler.

2. Toss together all ingredients except fennel fronds with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more, or until vegetables are tender and browned in spots.

3. Serve sprinkled with fennel fronds.

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