Roasted Fennel and Carrots

Ingredients:

• 2 fennel bulbs

• 1 onion

• 1 bags of carrots

• 1/3 cup olive oil

• 3 tbsp. balsamic vinegar

• 1 tablespoon honey

• fresh mint for garnish

Directions:

1. Cut Fennel in half legthwise and then cut in smaller pieces (enough to make 8 pieces). Cut carrots down the legthwise and in half and cut the onion in half legthwise and then cut those two pieces in half.

2. Mixx olive oil, balsamic vinegar and honey and drizzle on the vegetables.

3. Bake at 400 for 30-40 minutes.

4. Garnish with mint and serve.