They host a lot of yoga retreats, so the majority of the groups I've cooked for have been vegetarian. While I, personally, am pretty much the opposite of a vegetarian, I really enjoy the challenge, because it forces me to step out of my cooking comfort zone and experiment with new flavors and techniques.
One of the most popular recipes I cooked this past summer was a dish of roasted sweet potato spears served over a bed of spicy salsa verde.
I think this would make an amazing side dish for Thanksgiving, and it is beyond easy. The salsa is made just by pureeing all the ingredients in a food processor or blender, and then the sweet potatoes are simply roasted in coconut oil or olive oil. Just cut them into big spears, and you don't even have to peel them (that's where the nutrition is!).
If you prefer, this dish also works really well with roasted carrots!
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Roasted Sweet Potatoes with Italian Salsa Verde
For the sweet potatoes:
6 medium sweet potatoes, scrubbed, dried and cut into long spears
Coconut oil or vegetable oil
Kosher salt and black pepper
For the salsa verde:
2 cups parsley
1 cup mixed fresh herbs (cilantro, mint, tarragon, etc.)
1/4 cup capers
1/2 cup extra virgin olive oil
6 garlic cloves
Juice and zest of 1 lemon
kosher salt and black pepper
Preheat oven to 400 degrees. Toss the sweet potatoes with oil until coated and season generously with salt and pepper. Spread on baking sheets and roast for about 20-30 minutes, or until tender and slightly caramelized.
While the potatoes roast, prepare the salsa by combining all the ingredients except salt and pepper in a food processor. Puree until smooth, then season to taste with salt and pepper. If the mixture is too dry, add a bit more oil to loosen it up.
Plate by spreading the herb sauce over a platter and top with roasted potatoes. Serve hot or room temperature.