Photo of Roasted Korean Yams and Carrots with Clementine-Mustard Drizzle by WW

Roasted Korean Yams and Carrots with Clementine-Mustard Drizzle

3
3
1
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
6
Difficulty
Easy
Korean yams, AKA Japanese yams, have a deep red exterior and creamy light interior that’s reminiscent of chestnuts when cooked.

Ingredients

olive oil cooking spray

4 spray(s)

uncooked yam(s)

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

uncooked carrot(s)

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

table salt

½ tsp(s), or to taste

clementine(s)

4 item(s), 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

Notes

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

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