After a week of eating food on the road, I was looking forward to a home cooked meal. However, since I was a bit jet lagged, I wanted something that was easy to make. After a few chops with a knife and a few turns of a whisk, I had a really good meal to welcome me home. The broccoli comes out very crispy and the sweet potatoes are crisp on the outside and soft on the inside. (I would probably omit the green onions the next time I make this because the roasting caused them to release some eye watering “fumes” of some sort. I wasn’t troubled by it but my in-house taste tester was.)
Sesame-Roasted Sweet Potato Wedges with Broccoli
Vegetarian Times Issue: January 1, 2009
- 4 cups bite-size broccoli florets, halved lengthwise
- 2 small sweet potatoes, each cut into 16 wedges (1 lb.)
- 6 green onions, each cut into 4 segments
- 3 Tbs. toasted sesame oil, divided
- ¼ tsp. coarse salt
- 2 Tbs. orange juice
- 2 Tbs. low-sodium tamari or soy sauce
- 1 Tbs. rice vinegar
- 1 Tbs. mirin
- 1 Tbs. toasted sesame seeds
- 2 tsp. grated fresh ginger
- 1 clove garlic, minced (1 tsp.)
- 6 cups baby spinach (8 oz.)
Preheat oven to 450°F. Place broccoli, sweet potato wedges, and green onions in large bowl. Add 2 Tbs. sesame oil and salt; toss wellto coat. Spread vegetables on baking sheet, and roast 20 minutes, turning with spatula 2 or 3 times. Increase oven temperature to 500°F. Roast vegetables 10 minutes more, or until tender and browned.
Meanwhile, whisk together orange juice, tamari, rice vinegar, mirin, sesame seeds, ginger, garlic, and remaining 1 Tbs. sesame oil in small bowl.
Place spinach in large serving bowl, add roasted vegetables and orange juice mixture, and toss well to mix.