Because I only bought one bulb of fennel, I knew it would not go far. I have been having a love affair with roasted yams (sweet potatoes) so I decided to combine some of them with the fennel and roast them. After the fennel and yams were roasted, I decided to add a couple of tablespoons maple syrup. All in all, I thought the combination made a very good dish, and I will make this again.
Maple Glazed Roasted Fennel and Yams
1 bulb fennel, about 1 lb.
1 lb. or so small yams, about 1 1/2-inches in diameter
1 T. olive oil
2 T. pure maple syrup
Cut top from fennel bulb. Wash and slice bulb into about 1/2-inch slices and place in a medium bowl. Peel yams and slice into about 1 1/2-inch chunks. Add to fennel in the bowl. Pour the olive oil over the fennel and yams and toss until everything is well coated with the oil. Turn out onto a foil-lined jelly-roll pan. Roast at 400 degrees for 15 minutes. Toss well. Continue roasting another 10-15 minutes. Remove from oven and drizzle the maple syrup over the vegetables. Toss well. Return to oven and roast another 10 minutes. Remove from oven. Toss once more and place in a serving dish. Makes 4 servings.
That sounds just wonderful. I hadn't really given fennel a chance either until now.
ReplyDeleteHi~ This sounds so good, fennel, yams, and maple syrup, what's not to like!! Stopping by from the Alphabet hop~ Lynn @ Turnips 2 Tangerines
ReplyDeleteI've bought produce before without paying attention to the cost...it hits you hard sometimes! I've never paid attention the price of fennel before though, but now I'm sure I'll notice. This looks delicious-great alphabet hop choice!
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