Pan-Roasted Sweet Potatoes with Fennel

Recipe from

Food & Wine

Ingredients

4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
4 fennel bulbs, halved lengthwise and cut into 3/4-inch wedges, some of the feathery tops finely chopped
1/4 cup extra-virgin olive oil
1 tablespoon light brown sugar
1/4 teaspoon ground mace
Salt and freshly ground pepper

Preparation

1. Preheat the oven to 400°. In a bowl, toss the sweet potato chunks and fennel wedges with the olive oil, brown sugar and mace; season with salt and pepper.

2. Spread the vegetables in a large nonstick roasting pan. Roast for about 1 hour, stirring occasionally, until the sweet potatoes and fennel are tender and caramelized. Transfer them to a platter, sprinkle with the fennel tops and serve.

Make Ahead: The roasted vegetables can be refrigerated overnight. Reheat in a 400° oven before serving.

Notes: Per Serving: Calories 211 kcal, Total Fat 6.2 gm, Saturated Fat 1 gm

Note:

Grace Parisi,

November 1999
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