Roasted Fennel & Carrots

Great for breakfast with quinoa and a poached egg :) Original recipe from my CSA at Blue Sky Farms

• 1 bunch of baby fennel

• 1 bunch purple spring onions

• 1 bunch carrots

• 1 TBSP white balsamic vinegar*

• 1 TBSP olive oil

• 1 tsp chopped garlic

• ½ tsp salt

• ¼ tsp black pepper

Instructions:

1. Preheat oven to 400*

2. Remove tops from fennel.  Cut fennel bulbs in half top to bottom and them cut each piece in half.

3. Remove tops and bottoms from onions and quarter the onions.

4. Peel carrots and cut into sticks.

5. Add veggies to a bowl and add remaining ingredients and toss to coat.

6. Place veggies on a parchment lined sheet pan.

7. Roast veggies for 30 – 40 minutes or until fork tender.

8. Serve immediately.    ****you can substitute white wine vinegar for the white balsamic vinegar