ROASTED SWEET POTATOES AND FENNEL
Provided by Elisa Bosley
Yield 6 people
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 132 kcal, Fat 7 g, SaturatedFat 1 g, UnsaturatedFat 6 g, Carbohydrate 17 g, Fiber 4 g, Protein 2 g, Sodium 55 mg
ROASTED POTATOES AND FENNEL
Steps:
- Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.
ROASTED SWEET POTATOES, FENNEL, AND GREEN BEANS
I love roasted Sweet Potatoes. One night I just decided to add some greenbeans to it and in the process of shopping at the grocery store I decided to add the fennel and sundried tomatoes.
Provided by Ambrosia for Guen
Categories Yam/Sweet Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- cube sweet potatoes and slice fennel bulb and toss in olive oil, salt and pepper and roast around 20 minutes.
- snap ends off of greenbeans and snap beans in half if they're long. Dice garlic and slice sundried tomatoes. Take sweet potatoes and fennel out and stir in the rest of the ingredients. Roast until desired doneness.
Nutrition Facts : Calories 214.1, Fat 13.8, SaturatedFat 1.9, Sodium 185.6, Carbohydrate 21.9, Fiber 6.8, Sugar 4.1, Protein 3.7
ROASTED POTATOES, CARROTS, AND FENNEL
Make and share this Roasted Potatoes, Carrots, and Fennel recipe from Food.com.
Provided by Parsley
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
- Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.
Nutrition Facts : Calories 318.1, Fat 9.6, SaturatedFat 4.2, Cholesterol 15.3, Sodium 233.7, Carbohydrate 54.2, Fiber 9, Sugar 4.5, Protein 6.5
ROASTED FENNEL AND POTATOES
Preheat the roasting pan to give the vegetables a crisp, golden crust.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Set a heavy roasting pan in the oven, and allow to preheat for 20 minutes.
- Meanwhile, cut each fennel bulb lengthwise into six wedges. Season fennel and potatoes with salt and pepper, and toss with olive oil.
- Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan. Return pan to oven, and roast vegetables for 30 minutes, without turning, until tender and golden brown. Serve immediately.
SWEET POTATO AND FENNEL HASH
A favorite breakfast hash in our home. It's sweet, savory, spicy, and fantastic with eggs!
Provided by littlewummer
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from skillet with slotted spoon to a plate lined with paper towel, retaining drippings in the skillet.
- Reduce heat to medium. Cook and stir onion and fennel in hot bacon drippings until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
- Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon in the vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until the whiskey has been absorbed and the liquid is caramel-colored, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 21.3 g, Cholesterol 12.9 mg, Fat 8.6 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 222.8 mg, Sugar 11.5 g
ROASTED POTATOES AND FENNEL
Make and share this Roasted Potatoes and Fennel recipe from Food.com.
Provided by Spud Nut
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core.
- Combine fennel, potato, and remaining ingredients in a bowl; toss well.
- Arrange fennel mixture in a single layer in a cast iron pan.
- Bake at 425º for 50 minutes or until vegetables are tender, stirring once.
Nutrition Facts : Calories 212.2, Fat 2.7, SaturatedFat 0.4, Sodium 127.2, Carbohydrate 42.9, Fiber 6.4, Sugar 2.8, Protein 5.4
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