Roasted Fennel And Grapes

• 1 cored and cut 1/4" sliced fennel bulb
• 1/3 cup red grapes
• 1/2 sliced medium onion
• 2 tablespoons olive oil
• 1 teaspoon anise seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• salt and pepper
• 1 tablespoon apple cider vinegar
• a hunk of fresh parmesan
• 1/4 cup toasted walnuts

1. Heat oven to 425u0b0F. Toss the fennel, grapes, and onion with the olive oil to coat. Sprinkle on the spices, salt, and pepper and toss to coat. Spread in a single layer on a large baking dish, and roast 15-25 minutes or until fennel and onion are starting to brown, and grapes are slightly wrinkled.
2. As soon as you remove the vegetables from the oven, sprinkle the vinegar over them and scrape up any caramelized bits that may have stuck to the baking dish. Crumble the toasted walnuts into the dish, and serve with the hunk of parmesan and a cheese slicer on the table.

fennel bulb, red grapes, onion, olive oil, anise seeds, coriander seeds, cumin seeds, salt, apple cider vinegar, parmesan, walnuts

Taken from food52.com/recipes/12085-roasted-fennel-and-grapes (may not work)