Pan Roasted Rosemary Sweet Potato and Fennel
by Stacey Amagrande
1 lg. Sweet potato peeled and diced
1 fennel bulb cored and tops removed
1 inch sprig fresh rosemary leaves chopped fine
1 tsp orange zest
Salt & pepper to taste
2 tbsp extra virgin olive oil
1
Heat the oil over medium heat
2
Add the potatoes and cook till golden, stirring often
3
Add the rosemary, salt, pepper and fennel; cook till fennel is softened; ( about 6 min)
4
Add the orange zest, cook 1 min longer. Makes four side dish servings!!
Ingredients
1 lg. Sweet potato peeled and diced
1 fennel bulb cored and tops removed
1 inch sprig fresh rosemary leaves chopped fine
1 tsp orange zest
Salt & pepper to taste
2 tbsp extra virgin olive oil
Directions
1
Heat the oil over medium heat
2
Add the potatoes and cook till golden, stirring often
3
Add the rosemary, salt, pepper and fennel; cook till fennel is softened; ( about 6 min)
4
Add the orange zest, cook 1 min longer. Makes four side dish servings!!