Pan Roasted Rosemary Sweet Potato and Fennel

Posted on December 17th, 2013 in Recipes | No Comments

by Stacey Amagrande

1 lg.        Sweet potato peeled and diced
1              fennel bulb cored and tops removed
1- 2”        sprig fresh rosemary leaves chopped fine
1 tsp.     orange  zest
Salt & pepper to taste
2-3 T      EVOO

Heat the oil over media heat; Add the potatoes and cook till golden, stirring often;  Add the rosemary, salt, pepper and fennel;  cook till fennel is softened; ( about 6 min). Add the orange zest, cook 1 min longer.  Makes four side dish servings!!

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