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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Roasting brings out the natural sweetness of carrots and parsnips. I like to add fennel for a bit of originality as well.
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
2 and 1/2 tablespoons Bartenura Balsamic Vinegar or freshly squeezed lemon juice
2 and 1/2 tablespoons maple syrup
1 sprig fresh thyme (or 1/2 teaspoon dried)
Haddar Kosher Salt, to taste
freshly ground black pepper, to taste
Preheat oven to the roast setting at 400 degrees Fahrenheit. Line a cookie sheet with Gefen Easy Baking Parchment Paper, or grease it.
Place fennel, carrots, parsnips and garlic in prepared cookie sheet. Drizzle with olive oil, balsamic vinegar and maple syrup. Sprinkle with salt and pepper to taste; add the thyme, mix well. For best results, try and keep veggies in a single layer.
Roast, uncovered, for 40–50 minutes or until edges begin to brown. Best to mix once during roasting for even browning.
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