Roasted Fennel & Onions with Prosciutto
By Dishing Up the Dirt
Fennel and onions are roasted until completely caramelized bringing out their natural sweetness. Salty prosciutto and tangy parmesan together balance out the sweetness from the veggies.
Ingredients
- 3 medium fennel bulbs, trimmed and cut into 1-inch wedges
- 2 medium red onions, cut into 1-inch wedges
- 1 1/2 teaspoons fresh thyme
- 2 tablespoons olive oil
- salt and pepper
- 2 ounces prosciutto, torn into small pieces
- freshly grated parmesan cheese
- snipped fennel fronds for serving
Overview
Prep Time
15 minutes
Cook Time
40 minutes
Serves
6
Instructions
Step 1
Preheat the oven to 400F. On a rimmed baking sheet toss the fennel, onions and thyme with the oil. Sprinkle with salt and pepper and roast until tender and lightly browned on all sides; about 35-40 minutes. Toss the veggies halfway through baking.
Step 2
Remove the veggies from the oven and add the prosciutto. Return the veggies back to the oven and cook for about 5 minutes longer or until the prosciutto become slightly crispy.
Step 3
While the veggies are still warm grate some parmesan cheese evenly and sprinkle with fennel fronds. Serve warm or at room temperature.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
