We love this soothing, herb-forward dish --created by nutritionist Lily Harris -- instead of a traditional sugary sweet potato casserole this season. It's packed with gut-soothing ingredients like fennel and lemon, which have been proven to reduce bloating and soothe GI cramping.
Makes 4 servings.
-3 tbsp avocado oil
-2 tbsp red wine vinegar
-1 tbsp lemon juice
-Salt & pepper, to taste
-1 fennel bulb, bottom & fronds removed & bulb cut into half-moons
-1 red onion, peeled & quartered
-3 sweet potatoes, peeled & cut into thin half-moons (roughly 1lb)
-2 bell peppers (preferably red, orange, or yellow), cut into 1/2" strips
-1.5tsp fennel seeds
-Pinch of red pepper flakes
-Any fresh herbs you'd like: Chopped parsley, scallions, chives, reserved fennel fronds, etc.
-Preheat oven to 400F.
-In a large mixing bowl, whisk together your dressing using avocado oil, red wine vinegar, lemon juice, salt, & pepper to taste.
-Add cut fennel, red onion, sweet potatoes, bell peppers, fennel seeds, & a pinch of red pepper flakes to the bowl. Mix to evenly coat in the dressing.
-Arrange on a large parchment lined baking sheet & roast for 30 minutes.
-Remove from the oven, flip, & roast for another 30 minutes.
-Taste & adjust seasoning as you wish with red wine vinegar, lemon juice, salt, or pepper. Serve in a large shareable dish & top with fresh green herbs of your choice. Here I have chopped scallions & reserved fennel fronds.
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