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Caramelized Fennel and Onion

—Adapted from The CSA Cookbook by Linda Ly.  Many people shy away from fennel, which they describe as having too strong of a licorice-like flavor. When you put that same fennel in the oven under high heat, however, its love-it-or-hate-it aroma mellows out into a warm slice of sweetness. Fennel bulb caramelizes beautifully the way onion does, turning soft and fragrant with only the slightest hint of anise. After a long roast, the sumptuous flavors of fennel and onion marry and make a deep, rich, and smoky sweet side to a savory steak.

Ingredients

  • 1 fennel bulb, sliced lengthwise into 1-inch wedges
  • 1 yellow onion, sliced lengthwise into 1-inch wedges
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat the oven to 425° F.

  2. In a large rimmed baking sheet, toss the fennel and onion with the oil, salt, and pepper until thoroughly coated.

  3. Scatter the vegetables across the baking sheet in a single layer and roast until golden brown and slightly charred on the edges, 35-45 minutes. Halfway through the roast, give the fennel and onion a quick stir for even caramelization on all sides.