Fresh sage is a perfect savory foil for root vegetables’ earthy sweetness; fennel lightens the dish and adds its own aromatics.
Ingredients
- 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
Instructions
- 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.
Notes
PER SERVING: 132 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 2g protein, 17g carb, 4g fiber, 55mg sodium
