Balsamic Roasted Fennel and Carrots

Serves 4.

1 bulb Red Dog fennel
3 large Red Dog purple carrots
1 Red Dog yellow onion, sliced into half-moons
2 tablespoons white balsamic vinegar
Juice of ½ lemon
2 tablespoons extra virgin olive oil
1 teaspoon Sicilian Spice Mix or Italian Seasoning
½ teaspoon garlic powder
Salt and pepper to taste

Preheat oven to 425 degrees.

Remove the top stems of the fennel bulb and reserve the wispy fronds for garnish. Cut the fennel in half and cut each half into 4 thin half-moon slices.

Peel and chop carrots into long matchsticks.

In a small bowl, combine white balsamic vinegar, lemon juice, olive oil, Sicilian Spice Mix or Italian seasoning, garlic powder and salt and pepper to taste.

Place your sliced fennel, matchstick carrots and onion in a bowl. Pour over your prepared balsamic vinaigrette and toss.

Pour your prepared fennel, carrot and onion mixture on a lined baking sheet. Wipe a little oil on the bottom of the sheet pan to prevent sticking.

Bake for 20 minutes and gently turn the carrots, fennel and onions over so they brown on both sides. Roast for another 20 – 25 minutes or until fork-tender. Garnish with fennel fronds.