Fresh sage is a perfect savory foil for root vegetables’ earthy sweetness; fennel lightens the dish and adds its own aromatics.
Recipe Ingredient Details:
3 large sweet potatoes, diced
1 medium bulb fennel, fronds trimmed, cut into 1/2-inch-wide strips
1/3 cup chopped fresh sage
3 tablespoons extra-virgin olive oil
Preheat oven to 400.
Toss all ingredients together in a large bowl.
Season generously with sea salt and freshly ground black pepper.
Spread in single layer in baking pans and roast, stirring occasionally, until vegetables are tender and lightly browned, 45–50 minutes.
Recipe Additional Notes:
PER SERVING: 132 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 2g protein, 17g carb, 4g fiber, 55mg sodium
Fri, 2012-10-26 15:09