Roasted Fennel and Red Onions

• 2 large fennel bulbs (sometimes called anise; about 2 pounds), stalks ;trimmed flush with bulb and any tough outer layers discarded
• 2 small red onions, quartered
• 1 tablespoon unsalted butter, melted
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar

1. Preheat oven to 400F.
2. Cut each fennel bulb lengthwise into 8 wedges and in a roasting pan toss fennel and onions with butter, oil, and salt and pepper to taste.
3. Roast vegetables, stirring once halfway through roasting, 25 minutes, or until tender.
4. Add vinegar to vegetables and toss to coat.

fennel bulbs, red onions, unsalted butter, olive oil, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/roasted-fennel-and-red-onions-13652 (may not work)