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Sesame-Roasted Sweet Potato Wedges with Broccoli

For a change of pace, you can omit the spinach and serve this Asian medley over hot soba noodles or millet.

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For a change of pace, you can omit the spinach and serve this Asian medley over hot soba noodles or millet.

Servings
serving

Ingredients

  • 4 cups bite-size broccoli florets, halved lengthwise
  • 2 small sweet potatoes, each cut into 16 wedges (1 lb.)
  • 6 green onions, each cut into 4 segments
  • 3 Tbs. toasted sesame oil, divided
  • ¼ tsp. coarse salt
  • 2 Tbs. orange juice
  • 2 Tbs. low-sodium tamari or soy sauce
  • 1 Tbs. rice vinegar
  • 1 Tbs. mirin
  • 1 Tbs. toasted sesame seeds
  • 2 tsp. grated fresh ginger
  • 1 clove garlic, minced (1 tsp.)
  • 6 cups baby spinach (8 oz.)

Preparation

1. Preheat oven to 450°F. Place broccoli, sweet potato wedges, and green onions in large bowl. Add 2 Tbs. sesame oil and salt; toss wellto coat. Spread vegetables on baking sheet, and roast 20 minutes, turning with spatula 2 or 3 times. Increase oven temperature to 500°F. Roast vegetables 10 minutes more, or until tender and browned.

2. Meanwhile, whisk together orange juice, tamari, rice vinegar, mirin, sesame seeds, ginger, garlic, and remaining 1 Tbs. sesame oil in small bowl. Place spinach in large serving bowl, add roasted vegetables and orange juice mixture, and toss well to mix.

Nutrition Information

  • Serving Size Serves 4
  • Calories 248
  • Carbohydrate Content 31 g
  • Cholesterol Content 0 mg
  • Fat Content 12 g
  • Fiber Content 8 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 607 mg
  • Sugar Content 8 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g