Don’t Sleep On Roast Onion And Fennel With Prosciutto. It’s A Crowd Pleaser.

 Bon Appetit

Bon Appetit

Roasted fennel and onions with prosciutto and parmesan is certainly one of the best side dishes anyone can choose. That is safe to say. It goes well on a rainy day, when all you’d want is to order your favourite meal at your favourite restaurant but it’s too miserable to step outside.

This simple side dish is such a crowd pleaser you won’t even be able to come to terms with the fact that it only took you a few minutes to prepare.

This dish comes directly from the heart of Italian cooking, is steeped in Roman culture and it combines the best-quality ingredients with a quick and painless preparation method. You can easily get all the ingredients and put everything together well ahead then store it in the fridge, and stick it in the oven a bit before dinner.

Salty Prosciutto, fragrant cheese, sweet fennel, and a drizzle of butter. It’s the perfect marriage between salty and sweet flavour, one that is certainly not headed towards divorce.

Moreover, fennel is a very versatile vegetable. It mirrors the looks of  a peeled onion bulb that has been pressed between two hands, making it no longer round, with a green celery-like stem and dill resembling leaves.

It crunches exactly like celery and leaves a strong note of licorice in your mouth when you take a bite. It is sliced thin and can be served with Parmesan in a salad, luscious and filling in a cheesy gratin, and still absolutely delicious when roasted.

Fennel and onions are roasted until completely caramelized, which brings out their natural sweetness whereas salty prosciutto and piquant parmesan add the perfect amount of kick to balance out the sweetness from the vegetables.

When roasted, the fennel caramelizes at the edges and loses its crunch while the licorice taste go from being quite discernible to only leaving a hint of flavour when roasted. Which is great news for those who run away from anything licorice-ish, as they too can enjoy fennel when it is warm and roasted.

This simple dish of fennel roasted with olive oil and balsamic vinegar would be perfect with roast chicken, fish, or seafood. Thus, adaptable to any kind of dish, occasion or event you may fancy.

Say you find yourself craving a bowl of soup on a cold evening, you can throw some roasted fennel in the mix too as it goes nicely with anything.

It is remarkable what roasting fennel can do to a simple butternut squash soup recipe. The caramelization of the vegetables adds a level of sweetness and the smell that fills the house is quite comforting. The end result will not only leave your appetite far gone along the way, it will also take you aback when you realize how easy and quick it was to make.

Here is all you need to make a delicious Roast Onion And Fennel With Prosciutto

  • 3 medium fennel bulbs, trimmed and cut into 1-inch wedges

  • 2 medium red onions, cut into 1-inch wedges

  • 1 1/2 teaspoons fresh thyme

  • 2 tablespoons olive oil

  • salt and pepper

  • 2 ounces prosciutto, torn into small pieces

  • freshly grated parmesan cheese

  • snipped fennel fronds for serving

Preparation

  1. Preheat the oven to 400F. On a rimmed baking sheet toss the fennel, onions and thyme with the oil. Sprinkle with salt and pepper and roast until tender and lightly browned on all sides; about 35-40 minutes. Toss the veggies halfway through baking.

  2. Remove the veggies from the oven and add the prosciutto. Return the veggies back to the oven and cook for about 5 minutes longer or until the prosciutto become slightly crispy.

  3. While the veggies are still warm grate some parmesan cheese evenly and sprinkle with fennel fronds. Serve warm or at room temperature.


If you’re in charge of bringing a side dish but don’t want to complicate things this is the obvious choice for you! It’s a crowd pleasure and could not be easier to make.