Fennel Sprout Topped Sweet Potatoes

This combination is absolutely fantastic. I certainly had my doubts when I was putting it all together but thankfully, the flavors went together well. I like to have a little bit of texture with my baked potatoes. A lot of times, I’ll add chicken, sauerkraut, pineapple, etc. However, one of my lifestyle changes is to include greens with every meal. That’s where the brussel sprouts come in. Also, I love fennel in so many ways. It is a wonderfully, flavorful vegetable. I really like it sauteed and slightly caramelized – like an onion. I decided to combine the sprouts and fennel with a simple salt and pepper spice to top on my sweet potato. So easy, so healthy and so yummy! This makes a great lunch or a dinner side – heck I’d even eat it for breakfast! Serves 2

fennel sprout sw potato

2 sweet potatoes, baked *see note*
1 cup brussel sprouts, sliced
1/2 cup fennel, sliced
2 Tbsp coconut oil
1/2 tsp sea salt
1/4 tsp black pepper
In a large skillet, melt coconut oil. Add in sprouts and fennel slices. Top with salt and pepper. Saute for about 10 minutes over med-high heat until slightly soft and starting to brown. Cook longer for a crisper texture. Split open baked potatoes and top with vegetable mixture. Add more coconut oil if desired.

*Baking Potatoes: I like to take a short cut and baking mine in the microwave in my potato bag. Simply wash the potato, throw it in the bag (or wrap in paper towel) and microwave on high for 4 minutes, turning halfway through baking. Alternatively, you can bake the potatoes in the oven at 350F for about 40 minutes or until soft. I like to have pre-baked potatoes on hand for an easy lunch or side dish during the week. Bake a few extra on the weekend!*

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