This recipe contains just five ingredients (plus oil, salt, and pepper).
"Sweet potatoes and carrots are both very strong sources of beta-carotene," says Brooklyn-based recipe developer Ali Slagle. "They're also starchy, so it's nice to balance them out with spicy and acidic ingredients." Here, the root vegetables are roasted at a high temperature and tossed with fresh cranberries and a zingy chili-lime dressing. If you prefer lemons to limes, sub in lemon zest and juice instead.
Ingredients
Directions
Step 1
Heat the oven to 450 degrees F. Toss the carrots with 1 tablespoon of oil on a baking sheet. Season with salt and pepper, then arrange cut-side down. On a second baking sheet, toss the sweet potatoes with 1 tablespoon of oil. Season with salt and pepper, then arrange cut-side down. Roast for 15 minutes, then flip the vegetables, add the cranberries to either sheet, and roast until tender, 5 to 10 minutes more.
Step 2
Meanwhile, in a small bowl, stir together the lime juice and zest and 2 tablespoons oil. Season to taste with salt and pepper, then stir in the chili.
Step 3
Transfer the carrots, sweet potatoes, and cranberries to a serving platter (or combine everything on one baking sheet). Drizzle with dressing and season with salt and pepper as desired.