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Ingredients
Roasted roots
- 3 medium sweet potatoes about 2 lb for the base batch; scrubbed and cut into 1/2-inch wedges
- 8 small carrots with tops about 1 lb for the base batch; reserve tops and scrub carrots
5 scallions roots trimmed
olive oil for drizzling over vegetables
Roasted roots and salsa
kosher salt to taste
black pepper freshly ground, to taste
Salsa
- ½ cup carrot tops or cilantro coarsely chopped
- 8 oz tomatillos husks removed, rinsed and coarsely chopped
- 1 green chile serrano or jalapeño, finely chopped; use more to taste
¼ cup lime juice- 1 tbsp olive oil
To finish
- cotija, ricotta salata or feta crumbled, to serve
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 450°F with a rack in the lower third. Toss the sweet potatoes, carrots and scallions with a drizzle of oil, salt and pepper on a baking sheet. Spread into a single layer, using two trays if needed.
- Roast for 15–25 minutes, until the roots are tender and browned. Check the scallions as they roast and remove them earlier if they are ready.
- Meanwhile, combine the chopped carrot tops or cilantro, tomatillos, chile, lime juice and measured salsa oil. Season with salt and pepper and stir. Add a second chile if you want more heat.
- Chop the roasted scallions into small pieces and stir them into the salsa. Divide the sweet potatoes and carrots among plates, add the salsa and finish with crumbled cheese.
Notes
Wash carrot tops well and use tender leaves, or replace them with cilantro.
Cheeses vary in saltiness. Taste the salsa and finish the plates before deciding whether they need more salt.
