Roasted Fennel, Leek, and Apples

Recipe adapted from Jewish Cooking for All Seasons, by Laura Frankel

Roasting caramelizes this combination of vegetables and fruit, creating a rich and delicious side dish. Leeks, which in Hebrew are karei, are among the symbolic foods we should eat on Rosh Hashanah.

Preheat oven to 400 degrees. Spray a 9″x13″ baking dish with cooking spray. Set aside.

Place fennel, apples, and leeks in a large bowl. Toss with olive oil and turn into prepared baking dish. Roast, uncovered, for about 20-30 minutes, stirring once or twice, until cooked and slightly browned.


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