Friday, March 11, 2011

Roasted Yams with Fennel

Roasted Yams with Fennel
Yields 6 servings
¼ cup olive
½ lemon, juiced                                                                          
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano or dry herb of your choice                              
½ teaspoon crushed red chili peppers
2 lbs yams/sweet potatoes cut in wedges – cut into fourths 
2 fennel bulbs cut in wedges – cut into fourths                   
1 medium red onion cut in wedges
6 – 8 whole garlic cloves

  • Preheat oven 450 degrees
  • Wipe 2 sheet pans lightly with oil

In a large bowl, whisk together the oil, lemon juice, garlic powder, onion powder, oregano, and chili peppers.
Scrub yams and peel off any discolored or bad spots on the skin and cut into wedges.
Remove tops from fennel, cut bulb in half and remove the core. Cut fennel in fourths.
Peel onions and cut into eight wedges.
Toss yams, fennel, onions, and garlic into the bowl of dressing and make sure that each piece is thoroughly covered.
Place one layer of the vegetables on the sheet pans, do not stack or crowd the vegetables on the pans.
Bake vegetables in a preheated oven 35 45 minutes or until potatoes are tender and golden brown.

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