This recipe was actually sent with my new Weight Watchers card this month. It asked for Korean Yams, which I couldn’t find so I used ordinary yams. It is a really nice fresh tasting dish.
Ingredients
3 small yams peeled and cut into 1/2 inch wide julienne
3 carrots peeled and cut into 1/4 inch wide julienne
1/2 teaspoon salt
4 clementines
3 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1/2 teaspoon ground black pepper
greens, such as watercress, baby arugula for decoration on top.
Directions
Preheat oven to 450 degrees Fahrenheit. Spray a pyrex dish with Pam spray
Add vegetables to prepared pan, add 2 tablespoons olive oil and 1/2 teaspoon salt and mix together. Spread vegetables in a single layer so that every piece is lying flat, then roast until golden, about 30 minutes, flipping once midway through cooking.
Juice 1 clementine in a small bowl, combine clementine juice, oil, mustard, vinegar and salt and pepper to taste. Peel remaining 3 clementines and separate into sections.
Place vegetables on a serving platter with clementine
segments and greens, drizzle with dressing.
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