How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Passover Side Dish of Braised Vegetables?

You need 7 ingredients. The key ingredients include: 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, and more.

Is Passover Side Dish of Braised Vegetables suitable as general?

Yes, Passover Side Dish of Braised Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Passover Side Dish of Braised Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Passover Side Dish of Braised Vegetables Recipe

Name: Passover Side Dish of Braised Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 ½ cups orange juice; ½ cup water; 1 tablespoon dried thyme leaves

Try this homemade Passover Side Dish of Braised Vegetables recipe the whole family will love. Made with onions, olive oil, kosher salt and orange juice.…

This Passover Side Dish of Braised Vegetables relies on simple, everyday ingredients such as olive oil, kosher salt, orange juice and water. It comes together quickly and makes 4 servings, at about 120 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

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 ½ cups orange juice
½ cup water
1 tablespoon dried thyme leaves

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Quick Info

Servings
4 servings
Calories
120 kcal
Category
General

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