Balsamic Roasted Fennel and Shallots

by Jo

Serves 4

2 bulbs fennel

about 20 shallots, peeled

2 tbsp balsamic vinegar

½tbsp olive oil

1 garlic clove, minced

1 tsp sugar

1 tsp dried mixed herbs

Salt and pepper

Preheat oven to about 200°C.

Mix together the balsamic vinegar, garlic, sugar and herbs.

Cut the fennel into thick slices and placed in a roasting tin or baking tray with the shallots.

Pour over the vinegar mixture, making sure all of the vegetables are coated.

Season with salt and pepper.

Roast for about 30 minutes - or until golden brown.

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