Step 1

Preheat oven to 425 degrees F or 218 degrees C

Step 2

Remove the top stems of the fennel bulb and reserve the wispy leaves (frang) for garnish. (The top stems of the fennel bulb are delicious in soup stocks)

Step 3

If your outer fennel bulb is tough remove just the outer edge. Cut your fennel in half and cut each half into 4 thin half moon slices.

Step 4

Next, peel and chop carrots into long matchsticks.

Step 5

Remove the outer skin of the Cipollini onions.

Step 6

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.

Step 7

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

Step 8

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

Step 9

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 frangs or otherwise known as the wispy leaves.

Step 10

Enjoy