Korean Style Roasted Fennel and Sweet Potatoes Recipe

Not all my recipes are masterpiece show stoppers. Sometimes they're super easy, simple, and good. And that's all right. This recipe is more than just good, but it's a very easy recipe. What I'd call an I'm too exhausted to cook but need for anyhow recipe. Which makes this really suitable for now, because all I want to do now is take a nap, but I'm a grown up with responsibilities, so I'll just share here how exhausted I am... and then get back to work.

This recipe was created when I had no energy, but tastes wonderful. It is chock full of flavor, and takes maybe 5 minutes total, if even, to get it into the oven. (Probably would take me 2 minutes.)

I love fennel and roasted it has this creaminess to it. Sweet potatoes are also wonderful. And I love Korean food and Korean seasonings. So I just mixed them all up and got this wonderful result.

This is suitable for most diets- gluten free, vegan, paleo, and allergy friendly as well- only contains sesame and possibly soy from the top 8 allergens.

Korean Style Roasted Fennel and Sweet Potatoes Recipe

Ingredients
4 fennel bulbs
4 sweet potatoes
1/4 cup toasted sesame oil
2 tablespoons gluten free soy sauce or coconut aminos
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 cup sesame seeds

Instructions:

  
1. Chop your sweet potatoes into large chunks.

2. Cut your fennel bulbs into halves or quarters.

3. Pour the rest of the ingredients onto them.

4. Roast at 350 degrees for 1 hour.

Enjoy!

See, I said super simple!

What is your favorite super simple veggie dish? Does this look like a recipe you'd try?