Fresh sage is a perfect savory foil for root vegetables’ earthy sweetness; fennel lightens the dish and adds its own aromatics.
Roasted Sweet Potatoes and Fennel
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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.
Recipe Notes
Nutrition Facts
Roasted Sweet Potatoes and Fennel
Amount Per Serving
Calories 132
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 55mg
2%
Total Carbohydrates 17g
6%
Dietary Fiber 4g
16%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 132 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 2g protein, 17g carb, 4g fiber, 55mg sodium
