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I have two favorite cooking methods. Braising and Roasting.
When braising you are typically cooking a large, tough cut of meat for an extended period of time partially covered in a flavorful liquid. Think of a pot roast as the most basic example of braising.
Roasting involves using dry heat typically in the oven and enhances flavor through caramelization. I’m a huge fan of using this method with any vegetable. This recipe for roasted fennel and sweet potatoes is an amazing side dish paired with the Pork Chop and Caramelized Apple and Onion Compote. Or try the Roasted Brussel Sprouts with Apples!
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- Save the fennel tops! Dice and add to a salad
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- Toss fennel and potatoes with oil and sugar
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- Make sure each piece is touching the tray.
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- Yum Yum!
Ingredients
- 2 sweet potatoes, peeled, quartered and cut into 1/2" cubes
- 2 Fennel Bulbs, quartered
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 teaspoons sea salt
Instructions
- Pre-heat oven to 400ºf along with cookie tray
- Toss all ingredients in a bowl to coat
- Carefully remove hot cookie tray from oven and place vegetables on tray
- Place on the lower middle rack of oven and roast for 45 min-1hr stirring once
- Garnish with fennel tops
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https://newsouthfoodcompany.com/roasted-fennel-and-sweet-potatoes/
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