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Slice the fennel and onion.

 

This dynamic duo is delightful on its own, used as a topper for toast points, salad, pizza or served on a vegetarian plate as pictured.

1 bulb fennel
1 onion
1-2 Tbsp extra virgin olive oil
pinch of red pepper flakes
generous pinch of salt

Slice fennel and onions and place on a parchment covered sheet pan. Drizzle with olive oil, add a pinch of red pepper flakes and salt and roast in a 400° preheated oven until lightly caramelized.

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Ready for the oven.
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Perfect addition to a vegetarian plate.

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