Roasted Korean Yams and Carrots with Clementine-Mustard Drizzle

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Korean yams, AKA Japanese yams, have a deep red exterior and creamy light interior that’s reminiscent of chestnuts when cooked.

  • 4 spray(s) olive oil cooking spray
  • 1 pound(s) uncooked yam(s), Korean variety, unpeeled, scrubbed and cut into 1/2-inch wide julienne
  • 2 cup(s) uncooked carrot(s), cut in 1/4-inch julienne
  • 1/2 tsp table salt, or to taste
  • 4 item(s) clementine(s), seedless
  • 1 Tbsp olive oil
  • 1 tsp Dijon Mustard
  • 1 tsp balsamic vinegar
  • 1/4 tsp black pepper, freshly ground (or to taste)
  • 3 cup(s) mixed greens, microgreens or delicate greens suggested

Preheat oven 450°F. Line a large baking sheet with aluminum foil and coat with cooking spray (or just coat pan with cooking spray).

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.

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.

Place vegetables on a serving platter with clementine segments and greens; drizzle with dressing.

Serving size: 1 1/4 c

Choose 4 to 5-inch long yams so the wedges will be the size of a french fry.

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