Level up roasted root vegetables with a zippy fresh tomatillo salsa.
oz. tomatillos , husks removed, rinsed, coarsely chopped 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 salt and 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 reserved carrot tops and place in a medium bowl.
Recipes excerpted with permission from ‘I Dream of Dinner ’ By Ali Slagle. Copyright © 2022 By Alexandra Slagle. Published by Clarkson Potter.
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