Recipe by Estee Kafra

Roasted Fennel, Carrots, and Parsnips

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

I added fennel to my ultimate, favorite side dish, along with some balsamic vinegar and honey…and voila, a new favorite was born!!


Roasted Fennel, Carrots, and Parsnips

  • 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.

Roasted Fennel, Carrots, and Parsnips

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