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Roasted Fennel & Sweet Potatoes

Roasted Fennel & Sweet Potatoes

Not quite sure what to do with fennel or radicchio? Or maybe looking for a new way to shake things up with sweet potatoes? We've got the recipe for you! Bonus: it's incredibly easy. This recipe is from G&G's Culinary Manager, Chef Robin Pridgen. It's one of her favorite dishes to make and it goes perfectly with roasted chicken or pork.

 

INGREDIENTS:

  • 2 bulbs fennel
  • 1 sweet potato
  • 1 head radicchio
  • 1 lemon
  • 2 Tbsp olive oil
  • 1/2 tsp ground fennel
  • 1 Tbsp grated parmesan
 

INSTRUCTIONS:

  • Preheat oven to 425ºF
  • Trim off fennel stalks and cut bulb in half, then lay cut side of fennel on cutting surface (for stability) and cut into 1/4" wedges
  • Peel sweet potato and cut into 1 1/2" chunks
  • Remove outer leaves of radicchio and cut into thick ribbons
  • Toss vegetables separately with olive oil and salt, then place vegetables on a baking sheet in a single layer

TIP: use 2 baking sheets if your pan is crowded so they don't steam! This will allow your veggies to get crispy.

  • Roast vegetables, tossing occasionally, until browned in spots (you may need to remove radicchio early so that it doesn't get too crispy)
  • Remove from oven and toss with ground fennel, parmesan, a squeeze of lemon and salt to taste
  • Serve with roasted chicken or pork