Passover Side Dish of Braised Vegetables

The braise is a one pan show, a delicious way to get your kids to eat of their least fond food group, and a classic cooking technique praised by chefs for hundreds of years. Best of all, braises benefit from being made a day or two ahead. This is one of my favorite Passover side dishes, but I make it all year round, it's from www.thekosherchannel.com.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 2 -4  lbs  root vegetables, peeled, trimmed and cut in 1/2 inch cubes (parsnips, carrots, beets, sweet potatoes, fennel, celery root, rutabaga)
• 1  medium onions or 3  medium shallots, thickly sliced
• 2  tablespoons olive oil
• 1  teaspoon kosher salt
• 1 1⁄2 cups  orange juice
• 1⁄2 cup water
• 1  tablespoon dried thyme leaves

Directions

1. Preheat oven to 400 degrees.
2. Heat oil in a medium sized Dutch Oven over medium heat. Add all vegetables and salt and cook, stirring occasionally for 12-15 minutes, until slightly browned.
3. Add orange juice, water and thyme. Cover pot and place in preheated oven. Lower heat to 350 and bake for 25-35 minutes, until vegetables are very tender.
4. May be served warm or at room temperature.