Start to finish: 40 minutes
Servings: 4
1 medium red-flesh sweet potato, peeled and cut into 1½ inch chunks (about 2 cups total)
2 medium carrots, peeled and cut into 1½ inch chunks (about 2 cups)
2 tablespoon soy sauce
2 tablespoon rice vinegar
2 teaspoons olive oil
1 small shallot, roughly chopped
2 cloves garlic, roughly chopped
1 teaspoon fresh ginger, minced or grated
1 tablespoon fresh lemon juice
Olive oil in a mister
Parsley for garnish, optional
Heat the oven to 400 degrees F. Bring a large saucepan of water to boil over high heat, and once boiling, add the sweet potato and carrot cubes and cook just for three minutes. Drain and set aside.
Meanwhile place the soy sauce, vinegar, olive oil, shallot, garlic, ginger and lemon juice in a blender and blend until smooth, about 30 seconds. (For chunkier marinade, just mince everything and whisk together.) Pat the sweet potato and carrot dry with a paper towel, and place in bowl. Pour the vinaigrette over the cubes and toss to coat. Let marinate for 10 minutes (or up to a couple of hours), stirring at least once. Cover the bottom of a large baking sheet with parchment paper. Drain the excess marinade and discard.
Scatter the sweet potato and carrot cubes across the baking sheet. Mist lightly with olive oil (or use nonstick spray). Roast until tender, and the edges show a slight char, about 25 minutes, stirring halfway through. Sprinkle with parsley and serve.
Options: add red pepper flakes and a teaspoon of maple syrup for a sweet and spicy version, or a little sesame oil for a more Asian version, or top with cilantro, chopped green onions and lime juice.
Nutrition information per serving: 115 calories; 32 calories from fat; 4 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 647 mg sodium; 18 g carbohydrate; 3 g fiber; 6 g sugar; 2 g protein.
Melissa d’Arabian, Associated Press
