Oh man, I can’t get enough of the combination of fennel and radicchio (see Radicchio-Endive-Fennel Salad for health benefits of each vegetable)

My basic ingredients

But if you noticed, I am roasting them this time, hopefully bringing out a nice, caramelized flavour. So I cut them like this:

And put the fennel on the roasting pan first, because it takes way longer to caramelize than radicchio does. Sprinkle some olive oil on top to prevent burning, and throw in a 375 F oven or toaster-oven for 20-30 minutes. Then, add radicchio and roast for another 15-20 minutes.

Meanwhile, I was reducing balsamic vinegar in a pan, with broth and the juice of this orange

And I had a delicious sauce to pour over the roasted vegetables once they were all done. Oh, and I threw in some Panko (bread crumbs) just to give it some weight, but you can use…