This is a simple, yet elegant side dish that pairs well with any fall or winter meal. Roasting vegetables gives such a great, rich flavor. Roasting apples plays a similar role. The tartness of the apple, the sweetness of the sweet potato, and the full flavor of the fennel combine for a terrific side dish seasoned with the pleasant aroma of rosemary.
Seriously, I love smelling rosemary. Disneyland grows rosemary bushes in Tomorrowland. When you are waiting for the Buzz Lightyear ride you get to stand right next to them. My kids would often snag some of the rosemary and smell it for the next hour. Every time I eat something with rosemary I think of Disneyland. I’m one of those adults who has only pleasant memories of Disneyland. It’s still the happiest place on earth to me!
Prep Time: < 10 minutes
Bake Time: 30 to 40 minutes
Yield: Serves 4 to 6
1 sweet potato, peeled and cubed
2 granny smith apples, cored and diced
1 fennel bulb, diced
1 TB olive oil
2 tsp dried rosemary
1. Preheat oven to 400 degrees. Lightly grease a baking sheet.
2. Toss sweet ptoatoes, apples, and fennel together on the baking sheet. Drizzle with olive oil and sprinkle with rosemary.
3 Roast in the preheated oven until tender, 30 to 40 minutes.
4. Serve hot.
***Optional: you can add some chopped flat leaf parsley before serving to add some contrasting color.
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