Roasted Roots Vegetables with Green Salsa

It is sweet potato season and this recipe is an excellent way to cook them. If you’re not familiar with cooking with tomatillos this is a good recipe to start experimenting with them.

4 servings

Ingredients:

3 medium sweet potatoes (about2 lb.), scrubbed, cut into ½"-thick wedges

8 small carrots

5 scallions, roots trimmed

1 Tbl Honey Chipotle Blend

½ cup parsley

1 Tbl Jalapeno Garlic 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

½ cup feta

Directions:

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 spice blend, salt, 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.

Meanwhile, coarsely chop ½ cup parsley and place in a medium bowl. Add tomatillos, chiles, lime juice, and remaining 1 Tbl oil. Season salsa with salt and pepper and stir to combine it will loosen as it sits.

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 feta cheese.