Name: Roasted Roots With Green Salsa
Yield: 4 servings
Ingredients: 3 medium sweet potatoes (about 2 lb.), scrubbed, cut into ½”-thick wedges; 8 small carrots with tops (about 1 lb.), tops reserved, scrubbed; 5 scallions, roots trimmed; 1 Tbsp. 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; Cotija cheese, ricotta salata (salted dry ricotta), or feta (for serving)

Roasted carrots and root vegetables with green salsa on a gold plate

Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Marina Bevilacqua

Roasted sweet potatoes and carrots get gussied up with a zippy green salsa in this weeknight sheet pan recipe from Ali Slagle’s cookbook I Dream of Dinner (So You Don’t Have To). The verdant carrot top salsa is the real star here, balancing tart fresh tomatillos with gently charred scallions and lots of lime juice. The result is a bright condiment that can also perk up any protein, salad, grain—or even tortilla chips. If your carrots came without greens, use cilantro in their place.

What you’ll need

Rimmed Baking Sheet
$30 $28 At Amazon
Chef's Knife
$60 At Amazon
Cutting Board
$10 At IKEA
Citrus Juicer
$20 $15 At Amazon

Recipe notes

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