4 fennel bulbs halved lengthwise finely chopped cut into 3/4-inch wedges, some of the feathery tops
0.3 teaspoon mace
1 tablespoon brown sugar light
0.3 cup olive oil extra-virgin
10 servings salt and pepper freshly ground
4 pounds sweet potatoes peeled cut into 1 1/2-inch chunks
Equipment
bowl
oven
roasting pan
Directions
Preheat the oven to 40
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.
Make Ahead: The roasted vegetables can be refrigerated overnight. Reheat in a 400 oven before serving.
Notes: Per Serving: Calories 211 kcal, Total Fat 2 gm, Saturated Fat 1 gm
