Roasted Fennel & Sweet Potatoes

Tuesday, August 24, 2021

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