Roasted Onions and Fennel with Prosciutto

This side dish is both extremely simple (only two steps!) and deliciously elegant. The prosciutto and Asiago add cheesiness, while thyme and fennel add freshness.

Prep Time:
20 mins
Roast Time:
35 mins
Total Time:
55 mins


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

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

  • 2 tablespoon olive oil

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 ounce prosciutto, cut into shreds

  • 2 tablespoon finely shredded Asiago cheese

  • 1 teaspoon snipped fresh thyme

  • Snipped fennel fronds


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

  2. Roast 35 to 40 minutes or until tender and light brown, stirring occasionally. Sprinkle with remaining ingredients.

Nutrition Facts (per serving)

132 Calories
8g Fat
12g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 132
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 353mg 15%
Total Carbohydrate 12g 4%
Total Sugars 2g
Protein 5g
Vitamin C 16.5mg 83%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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