Balsamic Roasted Fennel and Shallots
2 bulbs fennel
about 20 shallots, peeled
2 tbsp balsamic vinegar
1/2 tbsp 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.