Because I only bought one bulb of fennel, I knew it would not go far. I have been having a love affair with roasted yams (sweet potatoes) so I decided to combine some of them with the fennel and roast them. After the fennel and yams were roasted, I decided to add a couple of tablespoons maple syrup. All in all, I thought the combination made a very good dish, and I will make this again.
Maple Glazed Roasted Fennel and Yams
1 bulb fennel, about 1 lb.
1 lb. or so small yams, about 1 1/2-inches in diameter
1 T. olive oil
2 T. pure maple syrup
Cut top from fennel bulb. Wash and slice bulb into about 1/2-inch slices and place in a medium bowl. Peel yams and slice into about 1 1/2-inch chunks. Add to fennel in the bowl. Pour the olive oil over the fennel and yams and toss until everything is well coated with the oil. Turn out onto a foil-lined jelly-roll pan. Roast at 400 degrees for 15 minutes. Toss well. Continue roasting another 10-15 minutes. Remove from oven and drizzle the maple syrup over the vegetables. Toss well. Return to oven and roast another 10 minutes. Remove from oven. Toss once more and place in a serving dish. Makes 4 servings.