bonappetit4.9
Roasted Roots With Green Salsa
Level up roasted root vegetables with a zippy fresh tomatillo salsa.
👥 4 Servings👤 Ali Slagle📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Place a rack in lower third of oven; preheat to 450°. Place sweet potatoes, carrots, and scallions on a baking sheet. Drizzle a little oil over, season with salt and pepper, and toss to coat. Divide vegetables between 2 baking sheets if cramped and spread out into an even layer. Roast until tender and browned, 15–⏱️ 25 minutes.
medium sweet potatoes (about 2 lb.), scrubbed, cut into ½”-thick wedges3
2
Meanwhile, coarsely chop reserved carrot tops (you want about ½ cup) and place in a medium bowl. Add tomatillos, chiles, lime juice, and remaining 1 Tbsp. oil. Season salsa with salt and pepper and stir to combine (it will loosen as it sits).
3
Cut charred scallions into small pieces, add to salsa, and stir to combine. Divide sweet potatoes and carrots among plates and top with salsa and lots of cheese.
medium sweet potatoes (about 2 lb.), scrubbed, cut into ½”-thick wedges3
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