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.
What you’ll need
Rimmed Baking Sheet
$32 At Amazon
Chef's Knife
$61 $51 At Amazon
Cutting Board
$10 At IKEA
Citrus Juicer
$20 $15 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
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.
