Roasted Fennel, Sweet Potato & Cauliflower

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  • 1 medium sweet potato, chopped into 1-inch pieces (about 4-5 cups)
  • 1 medium cauliflower, broken into 1-inch floret pieces (4 cups)
  • 1 fennel bulb, sliced (plus minced fronds for garnish)
  • ¼ cup olive oil
  • ½ teaspoon pink Himalayan or sea salt
  • 2-3 Tablespoons of ghee/butter/olive oil or vegetable/chicken broth
  • 4-6 garlic cloves, smashed
  • 2 shallots, sliced
  • 2-3 Tablespoon grated ginger
  • 1 ½ teaspoons curry powder

Optional Add-ins:

  • Cooked chicken, chopped or shredded


  1. In a cast-iron pan or baking dish, add sweet potato, cauliflower, shallots, and fennel. Drizzle olive oil over vegetables and stir to coat. Sprinkle with sea salt and toss again.
  2. Roast in 425F oven for 35-45 minutes or until potatoes are soft and fork is easily inserted in the middle. Stir once during roasting to be sure to cook evenly.
  3. In a small saucepan, add ghee/butter/oil/broth, garlic, ginger, and curry powder. Stir well and heat over medium heat for about 2 minutes. Set aside.
  4. Once vegetables are done roasting, add chicken (if using) and liquid spice mixture to pan. Stir together. Roast for an additional 4-6 minutes.
  5. Garnish with fennel fronds and serve hot. Enjoy!


Serves 8. Per Serving (based on using ghee):

Calories: 145.8 |
Total Fat: 10.6 g |
Total Carbohydrate: 11.9 g |
Dietary Fiber: 3.4 g |
Protein: 2.4 g

Ingredient Highlights

Cauliflower is one of the healthiest cruciferous vegetables you can get. It’s loaded with nutrients including fiber, vitamins C, K, and B6, and potassium.

Fennel has been grown throughout Europe since ancient times and was revered by the Greeks and the Romans for its medicinal and culinary properties. High in vitamin C, fiber, and many minerals, the base, stalks, and leaves of fennel can all be used in cooking.

Garlic is considered both a vegetable and an herb and is clinically proven to support the immune system. There are over 300 varieties of garlic grown around the world.

Ghee is a type of clarified butter that has had the milk solids removed. It is rich in fat-soluble vitamins A, D, E, and K. 

Ginger is a potent aromatic herb and a good natural source of vitamin C, magnesium, potassium, copper, and manganese. It also contains the antioxidant gingerol, which fights free radicals in the body that lead to psychological and physical stress. 

Olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date.

Shallots have a milder taste and smell than onions and are often eaten raw due to their delicate flavor. Shallots have twice the protein and almost twice the natural sugar and carbs of onion. 

Sweet potatoes are a versatile root vegetable brimming with health benefits. They’re high in antioxidants and fiber, are excellent for eye health, and promote a healthy brain and gut. 


  1. Katrina, you are the best! Love listening to all you have to say about a recipe and the ingredients. I look forward to receiving your recipe email. You consider each individual's taste and needs. The extra information on each ingredient is so beneficial.

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    • Thank you so much for the kind words you have for Katrina, Terri. We'll be sure to pass this along to her.

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