A yummy healthy side dish!
Serves: 4, Prep Time: 10 minutes, Total Time: 30 minutes.
1-2 fennel bulbs
2 small red onions
2 tbsp. fresh mint
1 cup kalamata olives
Salt and pepper
Cut the fennel lengthwise into quarters. Cut away the core. Cut the quarters lengthwise into ¼ -inch slices.
Peel the carrots and cut the carrots into slices.
Peel and cut the red onions into slices and rings.
Place in a glass 9x12 with 2-3 tablespoons of Ghee. Season with salt and pepper.
Bake in a preheated 425°F oven for 20 minutes.
After the vegetables have baked, add 1 cup of kalamata olives cut in half. Strip mint leaves from the stems and coarsely chop the leaves. Add the mint and stir to combine.