Roasted Korean yams and carrots with clementine-mustard drizzle
1 pound(s), Korean variety, unpeeled, scrubbed and cut into 1/2-inch wide julienne
2 cup(s), cut in 1/4-inch julienne
½ tsp, or to taste
4 item(s), seedless
¼ tsp, freshly ground (or to taste)
3 cup(s), 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 cup