Photo of Roasted Korean yams and carrots with clementine-mustard drizzle by WW

Roasted Korean yams and carrots with clementine-mustard drizzle

Points® value
Total Time
50 min
20 min
30 min
Korean yams, AKA Japanese yams, have a deep red exterior and creamy light interior that’s reminiscent of chestnuts when cooked.


Olive oil cooking spray

4 spray(s)

Uncooked yam

1 pound(s), Korean variety, unpeeled, scrubbed and cut into 1/2-inch wide julienne


2 cup(s), cut in 1/4-inch julienne

Table salt

½ tsp(s), or to taste


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


  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


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