1 medium red-flesh sweet potato, peeled and cut into 1½ inch chunks (about 2 cups total)
2 medium carrots, peeled and cut into 1½ inch chunks (about 2 cups)
2 tablespoon soy sauce
2 tablespoon rice vinegar
2 teaspoons olive oil
1 small shallot, roughly chopped
2 cloves garlic, roughly chopped
1 teaspoon fresh ginger, minced or grated
1 tablespoon fresh lemon juice
Olive oil in a mister
Parsley for garnish, optional
Instructions
Heat the oven to 400 degrees F. Bring a large
saucepan of water to boil over high heat, and once
boiling, add the sweet potato and carrot cubes and
cook just for three minutes. Drain and set aside.
Meanwhile place the soy sauce, vinegar, olive
oil, shallot, garlic, ginger and lemon juice in
a blender and blend until smooth, about 30
seconds. (For chunkier marinade, just mince
everything and whisk together.) Pat the sweet
potato and carrot dry with a paper towel, and
place in bowl. Pour the vinaigrette over the
cubes and toss to coat. Let marinate for 10
minutes (or up to a couple of hours), stirring
at least once. Cover the bottom of a large
baking sheet with parchment paper. Drain the
excess marinade and discard.
Scatter the sweet potato and carrot cubes
across the baking sheet. Mist lightly with
olive oil (or use nonstick spray). Roast until
tender, and the edges show a slight char, about
25 minutes, stirring halfway through. Sprinkle
with parsley and serve.
Nutrition information per serving- 115 calories;
32 calories from fat; 4 g fat (0 g saturated; 0 g
trans fats); 0 mg cholesterol; 647 mg sodium; 18 g
carbohydrate; 3 g fiber; 6 g sugar; 2 g protein.
Originally Submitted
5/12/2017
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