Sweetpotato: Roasted Sweets, Fennel, and Onions

Name: Sweetpotato: Roasted Sweets, Fennel, and Onions
Yield: Serves 4 as a side dish
Ingredients: 2 tablespoons full-flavored olive oil; ¾ teaspoon kosher salt; ½ teaspoon hot pepper sauce; 2 large white or red onions; 2 large white or red onions; 3 tablespoons sherry vinegar or red wine vinegar; 3 tablespoons sherry vinegar or red wine vinegar; 3 medium sweetpotatoes (8 to 10 ounces each); 2 small-medium fennel bulbs with greens

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Roasting caramelizes the sugary juices in vegetables, bringing sweetness to the surface. Enjoy this hearty dish hot or warm—but not cold, or the sweets will lose their luscious texture. Once the dish is cooked, do not cover, or the vegetables will get mushy. Serve with pork, chicken, or game.

Ingredients

3 medium sweetpotatoes (8 to 10 ounces each)
2 small-medium fennel bulbs with greens
2</

Side dish
Gluten-free
Vegan

Method

Preheat oven to 425°F. Scrub sweets. Peel if skin is pitted or very thick. Quarter and drop into cold water. Bring to a full boil; boil 1 minute. With skimmer, transfer to a lightly oiled large baking dish or roasting pan that will hold all the vegetables closel