Finale of Food Fight 2.0 live on site Motzei Shabbos, Dec 6! Click here!
Please enter the email you’re using for this account.
I added fennel to my ultimate, favorite side dish, along with some balsamic vinegar and honey…and voila, a new favorite was born!!
1 large fennel bulb, halved and sliced
1 pound carrots, peeled and cut into 2 inch lengths
1 pound parsnips, peeled and cut into 2 inch lengths
2 and 1/2 cloves garlic, minced
2 and 1/2 tablespoons olive oil
2 and 1/2 tablespoons Tuscanini Balsamic Vinegar or freshly squeezed lemon juice
2 and 1/2 tablespoons maple syrup
1 sprig fresh thyme (or 1/2 teaspoon dried)
kosher salt
freshly ground black pepper
Preheat the oven to 400 degrees Fahrenheit.
Arrange the fennel, carrots, parsnips and garlic in a single layer on a cookie sheet lined with parchment paper. Drizzle with the olive oil, vinegar and maple syrup. Sprinkle with salt and pepper to taste. Tuck the thyme into the vegetables.
Roast, uncovered, in the center of the preheated oven, stirring for about 45 minutes or until the edges begin to brown. Stir once to redistribute.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation