2 large fennel bulbs, trimmed cored and cut into 6 wedges each
2 large parsnips, peeled and cut diagonally into (11/2-inch long) pieces
1 head garlic, separated into cloves
3 tablespoons olive oil
1/2 teaspoon black pepper
How to Make It
Place 8 cups water, hocks, salt, and bay leaves in a saucepan over high heat stirring until sugar dissolves, 4-5 minutes. Place vegetables in a large bowl or Dutch oven; pour hot liquid with hocks over vegetables. Refrigerate overnight.
Preheat oven to 400°.
Drain vegetables; discard bay leaves. Separate meat from hocks in large chunks. Place ham meat and vegetables on a foil-lined sheet pan. Add oil; toss well. Sprinkle with pepper. Roast at 400° until vegetables are very tender and caramelized, 30-35 minutes. Place in a serving dish; garnish with thyme.
*This recipe does not comply with Cooking Light nutrition standards.