Roast Sweet Potato & Red Pepper Fennel Cubes

I really don’t like liquorice sweets but give me anything with fennel in it and I adore it! Fennel has a similar taste of liquorice but is just amazing used as a marinade for beef, added to stews and tagines or used in dukkah (a blend of nuts, seeds & spice that I sprinkle on everything, find the recipe in my cookbook!).

I even add some fennel seeds to some of my granola batches, I’m that obsessed with the little seed of spice.

If you love roasting vegetables as much as I do, try out my Roast Curried Cauliflower Salad. For this recipe, replace the sweet potato with regular potatoes or any root vegetables like carrots, turnip, squash or parsnip as you like.

Serves 6 as a side

  • 2 sweet potato
  • 2 red peppers, destalked and deseeded
  • 2 tsp oil
  • 2 tbsp fennel seeds
  1. Preheat an oven to 200°C/180°C fan/400°F.
  2. Chop the sweet potato (no need to peel the sweet potato) and red peppers into bite-sized chunks.
  3. Place all the vegetables with the oil and fennel seeds in a large roasting tray.
  4. Mix well together and roast in the oven for 20-25 minutes or until soft through.
  5. Serve immediately or allow to cool fully and store in the fridge for at least 4 days.
Roast Sweet Potato & Red Pepper Fennel Cubes; Sinead Delahunty; Delalicious
Happy cooking,
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