Prep 5 mins
Cook 45 mins
I love roasted Sweet Potatoes. One night I just decided to add some greenbeans to it and in the process of shopping at the grocery store I decided to add the fennel and sundried tomatoes.
- 2 large sweet potatoes
- 680.38 g fresh green beans
- 1 large fennel bulb
- 6 garlic cloves
- 5 slice sun-dried tomatoes
- 88.74 ml extra virgin olive oil
- 1.23 ml salt
- 1.23 ml pepper
- cube sweet potatoes and slice fennel bulb and toss in olive oil, salt and pepper and roast around 20 minutes.
- snap ends off of greenbeans and snap beans in half if they're long. Dice garlic and slice sundried tomatoes. Take sweet potatoes and fennel out and stir in the rest of the ingredients. Roast until desired doneness.
I'm such a big fan of sweet potatoes that just about any new way to do them up (whether sweet or savory) will dram my attention! I enjoyed making these & thought the fennel & beens combined well with the taters! Definitely something I'll be trying again! Thanks for a nice keeper of a recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]