ROASTED POTATOES AND FENNEL
Steps:
- Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.
ROASTED SWEET POTATO AND ONION SALAD
My family's love of potato salad and sweet potatoes led to this combination recipe that I serve on holidays. The maple syrup in the vinaigrette lends a pleasant hint of sweetness. -Susan Jordan, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, toss the sweet potatoes, onion, oil, salt, pepper and garlic powder. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until potatoes are tender., In a small bowl, whisk the vinaigrette ingredients. Drizzle over potato mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 242 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 2g protein.
ROASTED SWEET POTATO, FENNEL, AND ONION SALAD
Make and share this Roasted Sweet Potato, Fennel, and Onion Salad recipe from Food.com.
Provided by dicentra
Categories Yam/Sweet Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- Combine the first 6 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
- Bake at 400° for 35 minutes or until the vegetables are tender, stirring every 10 minutes.
- Combine vegetables and bread in a large bowl. Combine chopped cilantro and remaining ingredients, stirring mixture with a whisk.
- Drizzle juice mixture over vegetable mixture, tossing gently to combine. Serve immediately.
Nutrition Facts : Calories 107.1, Fat 4.2, SaturatedFat 2, Cholesterol 7.6, Sodium 210.2, Carbohydrate 16.9, Fiber 3, Sugar 4, Protein 1.6
ROASTED POTATO SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 45m
Yield about 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Cut potatoes into quarters, cover with water, salt the water, and bring to a simmer. Simmer until tender and drain, letting all the steam evaporate. When dry and cool, toss with 4 ounces extra-virgin olive oil and season with salt and pepper, to taste. Place in a single layer on a roasting pan and roast for 30 minutes until tender and golden brown. The potatoes will need to be stirred while roasting to insure all sides are nicely browned.
- While potatoes are roasting, "shave" the fennel using a mandoline or the slicing side of a box grater. Thinly slice celery stalks and tops. Reserve.
- Make the vinaigrette: In a large bowl, whisk together the Dijon mustard, vinegar, and salt, to taste. Gradually whisk in the remaining 4 ounces extra-virgin olive oil. Fold in fennel seeds and season with salt and pepper, to taste.
- Remove roasted potatoes from oven and allow to slightly cool. Add potatoes and their oil to the vinaigrette bowl. Top with shaved celery and fennel and toss.
SAUSAGE SWEET POTATO SHEET-PAN DINNER
This sausage sweet potato sheet-pan dinner is a healthy, foolproof weeknight dinner! It's also easily adaptable to whatever seasonal fruit or veggies are lying around. Try substituting apples, peaches or nectarines for pears. -Melissa Erdelac, Valparaiso, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.
Nutrition Facts : Calories 533 calories, Fat 29g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 912mg sodium, Carbohydrate 56g carbohydrate (28g sugars, Fiber 8g fiber), Protein 15g protein.
SWEET POTATO, SPRING ONION & FETA SALAD
Swap heavy mayonnaise and spuds for roasted sweet potato, salty Greek cheese, fresh herbs and pine nuts
Provided by Sarah Cook
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potato with the oil and some seasoning. Spread on a baking parchment-lined baking tray and roast for 30-35 mins until tender. Cool to room temperature.
- Whisk the dressing ingredients with a little more seasoning. Pile the potato onto a serving platter and drizzle over the dressing. Scatter over the feta and nuts, and very gently toss with your hands so you don't break up the potato.
Nutrition Facts : Calories 360 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
ROASTED SWEET POTATOES & ONIONS
This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type.
Provided by Jean Carper
Categories Side Dish Vegetables Sweet Potatoes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F.
- Toss first 6 ingredients in a shallow medium-sized baking dish.
- Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds
Nutrition Facts : Calories 289.6 calories, Carbohydrate 44.7 g, Fat 9 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 14.6 mg, Sugar 20 g
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- Preheat the oven to 400°. In a bowl, toss the sweet potato chunks and fennel wedges with the olive oil, brown sugar and mace; season with salt and pepper.
- Spread the vegetables in a large nonstick roasting pan. Roast for about 1 hour, stirring occasionally, until the sweet potatoes and fennel are tender and caramelized. Transfer them to a platter, sprinkle with the fennel tops and serve.
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