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  • 95 Ratings

In this delicious vegetable pan roast, sweet potatoes are tossed with fennel wedges and then roasted until tender and carmelized. Slideshow: Delicious, Quick Side Dishes Plus: Ultimate Thanksgiving Guide 

Grace Parisi
November 1999

Gallery

© Lucy Schaeffer

Recipe Summary

Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

One Serving Calories 211 kcal, Total Fat 6.2 gm, Saturated Fat 1 gm.

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