Roasted sweet potatoes with salsa verde




     I just love to roast veggies, it brings out their sweetness and the texture is simply perfect: a little crust on the outside but soft and tender on the inside. Plus, there is not much work to be done - just peel and chop the veggies, toss them with some extra virgin oil and you're done! And just think about those flavors enveloping your house...

Ingredients (serves 4-6 as a side dish)

For the veggies:

- 3 sweet potatoes, peeled and diced
- 3 carrots, peeled and cut in chunks (about the same size as the sweet potatoes)
- 1 large white onion, peeled and cut in large wedges
- extra virgin olive oil

For the salsa verde:

- 1 small bunch parsley, finely chopped
- 1 small bunch cilantro, finely chopped
- 2 garlic cloves, mashed
- 1 teaspoon capers, finely chopped
- 1 cup extra virgin olive oil
- juice of 1/2 lemon - 1 lemon (according to taste)
- salt and pepper

   In a large bowl, toss the chopped veggies with enough evoo to coat them well, being careful not to tear the onion apart. Place veggies in ovenproof dish/baking sheet and bake at 400 F until slightly charred, carefully flipping them once during cooking time. If you want, you could cook the veggies on the grill.
   To prepare the salsa verde, just mix the chopped capers, parsley, cilantro, mashed garlic, salt and pepper with the evoo, adding the lemon juice last. Taste and adjust seasonings. 
   To serve, pour a generous amount of salsa verde on the roasted veggies. Enjoy!
















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