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Sweet Potatoes W/ Fennel & Tarragon




Source of Recipe


The South Beach Diet


List of Ingredients




2 sweet potatoes, scrubbed and peeled
1 fennel bulb
1 tablespoon fresh tarragon, finely chopped
1 tablespoon red wine vinegar
Canola oil
salt and pepper


Recipe



Preheat oven to 400 degrees. Chop fennel bulbs into small cubes and toss with canola oil, salt, and pepper. Roast fennel pieces on a rimmed cookie sheet for about 20 minutes or until fragrant and pieces start to show some color. Cut sweet potatoes in 2 or 3 pieces lengthwise, and then chop each spear into bite-sized pieces. Roast sweet potatoes for about 40-50 minutes or until fork-tender. Toss roasted sweet potatoes with roasted fennel, vinegar, and fresh tarragon.