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Balsamic Roasted Fennel and Carrots

www.hwcmagazine.com
  • 50 minutes
  • Serves 4

INGREDIENTS

1

fennel bulb and reserved wispy leaves

3 larges

carrots

8 larges

cipollini onions

2 tbsp

balsamic vinegar

1/2

juice of lemon

2 tbsp

extra virgin olive oil

1 tsp

sicilian spice mix

1/2 tsp

garlic powder

1 serving

salt and pepper