What would Turkey day be without sides????
This vegetable dish will pair perfectly with your Thanksgiving meal. By adding tarragon and fennel, I have given the roasted veggies a little bit of an unexpected twist.
You can top the dish with 1 cup of toasted pecans if you want to add a nutty crunch.
Enjoy xxx Chef MM
Tarragon Fennel Roasted Butternut & Yams
Ingredients
- 1 butternut cut into wedges with the skin on
- 1 bulb of fennel (stalks included) cut into slivers
- 1 red onion cut into wedges
- 3 sweet potatoes/yams cut into wedges
- 1 bunch tarragon
- 1 TBS Fennel pollen/seeds
- 1 TBS cinnamon
- 1 TBS cumin
- 1 TBS ginger
- 2 TBS brown sugar
- Coarse salt and black pepper
- Olive oil for drizzling
Instructions
Preheat the oven to 400 F/200 C
Cut up all vegetables. Arrange on a foil-lined baking sheet. Make sure they are only one layer thick to avoid stewing (You may need to use a second sheet).
Sprinkle with ginger, cinnamon, cumin, fennel pollen, salt, pepper and brown sugar, and fresh tarragon saving a few sprigs for garnish. Drizzle with olive oil and toss to coat.
Roast on the middle rack until golden brown and caramelized (45 minutes to 1 hour).
Drizzle with a good extra virgin olive oil and top with fresh tarragon.
Serve hot or at room temperature.
SERVES 4-6
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