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

Roasted Korean yams and carrots with clementine-mustard drizzle

1 - 3
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
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.


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 cup