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
This is a beautiful-looking side dish, full of contrasting flavors, textures, and colors that is super-easy to put together. Korean yams, also sometimes labeled as Japanese yams, have a deep red exterior and creamy light interior that’s reminiscent of chestnuts when cooked. Choose 4- to 5-inch-long yams so the wedges will be about the size of a french fry. They're complemented by roasted carrots as well as a sweet-tart dressing made of fresh clementine juice, olive oil, Dijon mustard, and balsamic vinegar. Arrange the roasted veggies on a platter along with clementine segments and mixed microgreens for a gorgeous presentation.

Ingredients

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

clementine(s)

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

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

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