Roasted Sweet Potato and Fennel

Ingredients

• Fennel bulb

  raw

  1 bulb or 234g

• Sweet potato

  raw

  2 sweetpotato, 5" long or 260g

• Olive oil

  2 tbsp or 27g

• Paprika

  1 tsp or 2g

• Cayenne pepper

  1 pinch or 0.4g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Heat the oven to 425° and line a rimmed baking sheet with parchment for easy cleanup.
2. Trim the fennel, removing tough outer layers if needed, and thinly slice the bulb. Peel the sweet potatoes and cut into 3/4-inch cubes for even cooking.
3. In a large bowl, combine the fennel and sweet potatoes. Drizzle with olive oil, then add paprika, a pinch of cayenne, and salt and black pepper to taste. Toss until every piece is coated.
4. Spread the vegetables on the prepared sheet in a single layer with space between pieces for good browning.
5. Roast 22–28 minutes, stirring halfway, until the sweet potatoes are tender and the edges are caramelized.
6. Taste and adjust salt and pepper, then serve warm. Add fennel fronds as a garnish if desired.