Pre-heat the oven to 210C/410F.

Prep the Vegetables

Trim the fennel by removing only the tough or damaged tops, then slice the tips into sticks. Shave off just enough of the base to neaten it while keeping the core intact so the layers hold together. Cut each bulb in half lengthwise, then divide each half into three even wedges.

Peel the carrots, trim off the ends, then cut them into halves or thirds depending on their length. Slice each piece lengthwise, then cut again into uniform sticks (as big as the fennel sticks), keeping them roughly the same thickness so they roast evenly without burning or undercooking.

Cut the red onion into half, then chunky wedges, leaving root ends attached.

Season and Toss

Place fennel, carrots, and onions into a large bowl. Add olive oil, balsamic vinegar, thyme, rosemary, salt, and pepper. Toss until evenly coated.

Arrange on a Tray

Spread vegetables in a single layer on a baking tray. Overcrowding prevents crisping—use two trays if needed.

Sprinkle breadcrumbs evenly over the vegetables for a rustic, golden finish.

Roast

Place in a preheated oven at 210°C/410F (fan) and roast for 30–40 minutes. The vegetables should be caramelized at the edges, tender inside. They will have that nice breadcrumb top and will be nice and caramelized at the bottom.