Roasted Onions and Fennel with Prosciutto

[Healthy] [Company]

Makes 6 servings

• 3 medium fennel bulbs,* trimmed and cut into 1-inch wedges
• 2 medium red onions, cut into 1-inch wedges
• 2 Tbsp. olive oil
• ¼ tsp. salt
• ¼ tsp. black pepper
• 2 oz. prosciutto, cut into shreds
• 2 Tbsp. finely shredded Asiago cheese
• 1 tsp. snipped fresh thyme
• Snipped fennel fronds

DIRECTIONS

Preheat oven to 400°F. In a shallow baking pan combine fennel and onion wedges. Drizzle with oil and sprinkle with salt and pepper; toss to coat.

Roast 35 to 40 minutes or until tender and lightly browned, stirring occasionally. Sprinkle with remaining ingredients.

*ingredient know-how

To trim a fennel bulb, cut off the stalk about 1 inch above the bulb. Cut the bulb in half straight through the root. Remove and discard any wilted outer layers of the bulb. Cut a thin slice of the fennel bulb off the root end and discard. Wash the fennel under cool water; pat dry with paper towels. Stand the bulb upright, then cut the bulb in half lengthwise. Cut each half into two pieces to make quarters. Cut away and discard the tough core from each quarter. Then slice or chop the fennel according to the recipe.

Per serving 132 cal., 8 g fat (1 g sat. fat), 3 mg chol., 353 mg sodium, 12 g carb., 4 g fiber, 2 g sugars, 5 g pro.