Roasted Korean yams and carrots with clementine-mustard drizzle
1
Points®
Temps total: 50 min • Préparation: 20 min • Cuisson: 30 min • Portions: 6 • Difficulté: Facile
Korean yams, AKA Japanese yams, have a deep red exterior and creamy light interior that’s reminiscent of chestnuts when cooked.
Ingrédients
Olive oil cooking spray
4 spray(s)
Uncooked yam
1 pound(s), Korean variety, unpeeled, scrubbed and cut into 1/2-inch wide julienne
Carrots
2 cup(s), cut in 1/4-inch julienne
Table salt
½ tsp(s), or to taste
Clementine
4 small, seedless
Olive oil
1 tbsp(s)
Dijon mustard
1 tsp(s)
Balsamic vinegar
1 tsp(s)
Black pepper
¼ tsp(s), freshly ground (or to taste)
Mixed greens
3 cup(s), microgreens or delicate greens suggested
Instructions
1
Preheat oven 450°F. Line a large baking sheet with aluminum foil and coat with cooking spray (or just coat pan with cooking spray).
2
Add vegetables to prepared pan; coat with cooking spray. Sprinkle with salt; toss to coat. Spread vegetables in a single layer so that every piece is lying flat; roast until golden, flipping once midway through cooking, 30 minutes.
3
Juice 1 clementine (will yield about 2 Tbsp juice). In a small bowl, combine clementine juice, oil, mustard, vinegar, and salt and pepper to taste. Peel remaining clementines; separate into sections.
4
Place vegetables on a serving platter with clementine segments and greens; drizzle with dressing.
5
Serving size: 1 1/4 c
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