roasted fennel and sweet potato

Ingredients

• 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

Instructions

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!

Notes

https://organixx.com/roasted-fennel-sweet-potato-cauliflower-recipe/