Go Back
–+ servings
Print

Roasted Sweet Potatoes and Fennel

Servings 6 people
Calories 132kcal

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

[ultimate-nutrition-label id="" align=""]
PER SERVING: 132 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 2g protein, 17g carb, 4g fiber, 55mg sodium

Nutrition

Calories: 132kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 55mg | Fiber: 4g