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Tarragon Fennel Roasted Butternut & Yams

Ingredients

Scale
  • 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

Find it online: https://melissamayo.com/recipe/tarragon-fennel-roasted-butternut-yams/