Roasted Sweet Potatoes Fennel And Green Beans Recipes
THANKSGIVING ROASTED VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
- Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.
GREEN BEAN AND SWEET POTATO MEDLEY
Roasted sweet potatoes are tossed with green beans and a sweet sherry sauce.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Cut sweet potatoes into 1/4x1/4x3 inch spears. Place in 9x13 inch casserole. Add 2 cups brown sugar, lemon juice, and 1/2 cup cooking wine. Bake in oven for 25 minutes, basting several times.
- While potatoes cook, melt butter in saute pan. Add onions, 2 Tbsp. brown sugar, seasonings, and green beans. Saute for 2 minutes; add cooking wine and continue to saute until desired tenderness of vegetables. Remove from heat and keep warm.
- Remove sweet potatoes from any remaining basting liquid; toss with green beans and serve.
Nutrition Facts : Calories 469 calories, Carbohydrate 90.5 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 6.7 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 352.8 mg, Sugar 59.7 g
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
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