Sesame-Roasted Sweet Potato Wedges with Broccoli

Almost done...mixing it all together!

This was a really great choice. Got it from the Vegetarian Times website.

Sesame-Roasted Sweet Potato Wedges with Broccoli

4 cups broccoli florets, halved lengthwise
2 small sweet potatoes cut into 16 wedges
6 green onions, each cut into 4 segments
3 tablespoons sesame oil
1/4 teaspoon salt
2 tablespoons orange juice
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon mirin
1 tablespoon sesame seeds
2 teaspoons grated fresh ginger
1 clove garlic, minced
6 cups baby spinach

1. Preheat oven to 450 F.
2. Place broccoli, sweet potato wedges and onions in a large bowl. Add 2 tablespoons sesame oil and salt. Toss well to coat.
3. Spread vegetables on a baking sheet. Roast 20 minutes, turning 2-3 times with a spatula.
4. Increase oven temp to 500 F. Roast vegetables 10 minutes more or until browned and tender.
5. MEANWHILE… whisk together orange juice, soy sauce, rice vinegar, mirin, sesame seeds, ginger, garlic and 1 tablespoon sesame oil in a small bowl.
6. Place spinach in a large serving bowl. Add roasted vegetables. Add orange juice mixture. Toss well to coat.

The finished plated product (with chopsticks)!

This was super delicious though it didn’t turn out as well as I had hoped. We cut the sweet potatoes into too big chunks so by the time they were cooked through the broccoli and onions were not looking the greatest (though they still tasted nice). Next time I’ll either cut the sweet potatoes into smaller pieces or I’ll add the broccoli and green onions a little later so they don’t get too browned up.
We also couldn’t locate the rice vinegar in New Frontiers (I know…odd isn’t it?!) so we had to use the apple cider vinegar (yum!) I had at home already. I don’t think it hurt the sauce at all. It still tasted fab.


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