"This vegetable side dish features fennel and white onion baked in a simple parchment paper pocket. It sweetens the vegetables and intensifies their flavors."
Roasted Vegetables Baked In Parchment (Fennel & Onion)
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Prep time: 10mins
Cook time: 25mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 cups (large bulb fennel), outer part removed and thinly sliced
- 1 cup thinly sliced (medium white onion)
- 1 teaspoon olive oil
- Himalayan pink salt, to taste
- black pepper, to taste
- 1 teaspoon honey
Method
Step 1
Mix all the ingredients together in a small bowl with the exception of the butter. Adjust salt and pepper to your taste.
Step 2
Preheat oven to 425 degrees Fahrenheit.
Step 3
Fold the parchment paper in half and make a crease. Generously butter the bottom half of the parchment, leaving an inch from the edge clean.
Step 4
Heap the vegetables into the center of the buttered area and spread them over the entire half, carefully leaving the edge free. Dot with a few small pieces of butter.
Step 5
Fold the top half of the paper down and tightly fold and roll the two halves together to form a seal. Now fold and roll the outside edges of the paper inward until everything is sealed into a pocket. It will look rustic, and this is exactly the fun of it, so don’t worry. Just get it sealed.
Step 6
Place the packet on a baking tray and bake for approximately 25 minutes. The packet will begin to brown, and once you see this you will know that the roasted vegetables are ready.