This one I REALLY knocked out of the park. I mean, REALLY REALLY. Fennel isn’t a popular vegetable in our home mostly due to the husband’s hatred of all things anise/licorice. Since he was away, I figured I had a chance to give it a try. I stumbled across a recipe for roasted fennel and potatoes, but I only had sweet potatoes from the farmer’s market, so I figured hey, starch is starch, right? Well it was amazing. The sweet potatoes roasted with the fennel covered for 30 minutes at 400F in the oven, covered in some olive oil, salt, garlic, and pepper. Then the browned sausage was laid on top and left uncovered for another 30 minutes. The amazing way these flavors worked together has made it a staple, and what really surprised me was that the anisey flavor of the fennel really disappeared in the baking process. Needless to say, the leftovers didn’t last for very long, and I’m making this combination a staple for future recipes!
Sweet Potato, Fennel, and Sausage Bake:
Sweet Potatoes – Jack’s Farm
Fennel – Jack’s Farm
Garlic Turkey Sausage – Mountain View Organics
Garlic – Jack’s Farm
Non Local – Salt, pepper, Olive Oil