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Roasted Roots With Green Salsa

5.0

(1)

Roasted carrots and root vegetables with green salsa on a gold plate
Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Marina Bevilacqua

Roasted sweet potatoes and carrots get gussied up with a zippy green salsa in this weeknight sheet pan recipe from Ali Slagle’s cookbook I Dream of Dinner (So You Don’t Have To). The verdant carrot top salsa is the real star here, balancing tart fresh tomatillos with gently charred scallions and lots of lime juice. The result is a bright condiment that can also perk up any protein, salad, grain—or even tortilla chips. If your carrots came without greens, use cilantro in their place.

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

3 medium sweet potatoes (about 2 lb.), scrubbed, cut into ½”-thick wedges
8 small carrots with tops (about 1 lb.), tops reserved, scrubbed
5 scallions, roots trimmed
1 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
8 oz. tomatillos (about 5), husks removed, rinsed, coarsely chopped (about 2 cups)
1–2 green chiles (such as serrano or jalapeño), finely chopped
¼ cup fresh lime juice
Cotija cheese, ricotta salata (salted dry ricotta), or feta (for serving)

Preparation

  1. Step 1

    Place a rack in lower third of oven; preheat to 450°. Place sweet potatoes, carrots, and scallions on a baking sheet. Drizzle a little oil over, season with salt and pepper, and toss to coat. Divide vegetables between 2 baking sheets if cramped and spread out into an even layer. Roast until tender and browned, 15–25 minutes.

    Step 2

    Meanwhile, coarsely chop reserved carrot tops (you want about ½ cup) and place in a medium bowl. Add tomatillos, chiles, lime juice, and remaining 1 Tbsp. oil. Season salsa with salt and pepper and stir to combine (it will loosen as it sits).

    Step 3

    Cut charred scallions into small pieces, add to salsa, and stir to combine. Divide sweet potatoes and carrots among plates and top with salsa and lots of cheese.

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Reprinted from I Dream of Dinner. Copyright © 2022 by Alexandra Slagle. Photographs copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random House. Buy the full book from Penguin Random House, Bookshop, or Amazon.
TagsDinnerSheet-Pan DinnersEasyVegetarianNut FreeSweet PotatoPotatoRoot VegetableVegetableCarrotTomatilloSideRoastBon Appétit
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