Maple Roasted Parsnips and Carrots

Name: Maple Roasted Parsnips and Carrots
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; 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

www.kosher.com

Roasting brings out the natural sweetness of carrots and parsnips. I like to add fennel for a bit of originality as well.

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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
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