Maple Roasted Parsnips and Carrots

Main ingredients

• 1 large fennel, halved and sliced

• 1 pound carrots, peeled and cut in 2-inch lengths (for a shortcut, use 1 bag of frozen baby carrots)

• 1 pound parsnips, peeled and cut in 2-inch lengths

• 2 and 1/2 cloves garlic, minced

• 2 and 1/2 tablespoons Bartenura Olive Oil

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  Bartenura Extra-Virgin Olive Oil

• 2 and 1/2 tablespoons Bartenura Balsamic Vinegar or freshly squeezed lemon juice

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  Bartenura Balsamic Vinegar

• 2 and 1/2 tablespoons maple syrup

• 1 sprig fresh thyme (or 1/2 teaspoon dried)

• Haddar Kosher Salt, to taste

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  Haddar Kosher Salt
• freshly ground black pepper, to taste