Roasted Roots With Green Salsa
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
Directions
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.