Roasted Roots With Green Salsa

Name: Roasted Roots With Green Salsa
Yield: 4 servings
Ingredients: 3 medium sweet potatoes (about 2 lb.), scrubbed, cut into ½”-thick wedges; 8 small carrots with tops (about 1 lb.), tops reserved, scrubbed; 5 scallions, roots trimmed; 1 Tbsp. extra-virgin olive oil, plus more for drizzling; Kosher salt, freshly ground pepper; 8 oz. tomatillos (about 5), husks removed, rinsed, coarsely chopped (about 2 cups); 1–2 green chiles (such as serrano or jalapeño), finely chopped; ¼ cup fresh lime juice; Cotija cheese, ricotta salata (salted dry ricotta), or feta (for serving)

Ali Slagle 4 servingsSource

dinner weeknight sheet-pan dinners easy vegetarian nut-free sweet potato carrot tomatillo side roast

Ingredients

3 medium sweet potatoes (about 2 lb.), scrubbed, cut into ½”-thick wedges

8 small carrots with tops (about 1 lb.), tops reserved, scrubbed

5 scallions, roots trimmed

1 Tbsp. extra-virgin olive oil, plus more for drizzling

Kosher salt, freshly ground pepper

8 oz. tomatillos (about 5), husks removed, rinsed, coarsely chopped (about 2 cups)

1–2 green chiles (such as serrano or jalapeño), finely chopped

¼ cup fresh lime juice

Cotija cheese, ricotta salata (salted dry ricotta), or feta (for serving)

Method

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.

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).

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.