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.


2- medium fresh fennel bulbs, trimmed, cored, and thinly sliced

2 medium Jonathon apples, peeled, cored, and sliced thin

2 medium Granny Smith apples, peeled, cored, and sliced thin

2 medium leeks, cleaned, root end and dark green portions removed, and white portion cut into thin slices

2 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

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.

Makes 6 servings.