Roasted Korean Yams and Carrots with Clementine-Mustard Drizzle

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.


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, or to taste


4 item(s), seedless

olive oil

1 Tbsp

Dijon mustard

1 tsp

balsamic vinegar

1 tsp

black pepper

¼ tsp, 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.

A happier, healthier you starts here