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.
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Roasted Fennel & Onions with Prosciutto
by Dishing Up the Dirt
Prep Time: 15 minutes | Cook Time: 40 minutes | Serves: 6
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
Preparation
- 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.
- 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.
- 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.
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