With the holidays approaching I wanted to switch things up a bit and try some new less traditional recipes. I love fennel, it has a great licorice like flavor that pairs well with sweet potatoes. The recipe is super simple and will make a great side dish for your next holiday dinner.
Cooking Time: 30 minutes
Serves About 4-5
4 medium size sweet potatoes peeled, and sliced into 1/2 inch half moon slices
2 fennel bulbs sliced
3-4 sprigs of fresh thyme leaves
4 tbs of extra virgin olive oil
2 tbs of vegan butter melted
salt and pepper to taste
Preheat oven 375*
Add all the ingredients to a large bowl and add in the extra virgin olive oil, melted butter and sprinkle on the thyme and add a generous amount of salt.
Toss to make sure everything is well coated then spread evenly onto a large sheet pan. If one pan is not large enough use two.
Roast on the middle oven rack for about 15 minutes then flip everything over to cook the other side for an additional 15 minutes or until the potatoes are fork tender.
Remove from heat and add additional salt and pepper to taste along with some of the fresh fennel fronds (the small leafy tops of fennel).
I use large commercial size sheet pans when roasting my vegetables so that I can make sure not to over crowd the pan. Overcrowding the pan will cause steam and soggy veggies.
Just toss everything on to a large sheet pan
These turned out super delicious and flavorful.
Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me at @bevegan__ on Instagram or on Facebook and let me know what you think. Liking posts, leaving comments and sharing my content is super helpful and I always appreciate the support. Plus I really love seeing your recipe recreations.