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
1-2 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.