Jacques always taught me (and the world!) that cooking with quality, in-season ingredients will yield the best results. I love this flavorful roasted vegetable recipe for its seasonal flexibility, which allows me to adhere to Jacques’s teachings. It’s incredibly adaptable and always yields delicious results.

Roasted Sweet Potatoes with Pistachios, Pomegranate and Coriander Vinaigrette

Category

Category name

Serves

4

In summer I make this dish with zucchini, in fall with sweet potatoes or acorn squash, in winter with Brussels sprouts, broccoli, or any other root veggies I find at the market.

Ingredients

For the Coriander Vinaigrette

  • ½ teaspoon whole coriander seed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • ½ garlic clove, minced
  • ⅛ teaspoon kosher salt
  • Freshly ground black pepper
  • ¼ cup loosely packed cilantro leaves, torn if large

For the Sweet Potatoes

  • 2 pounds sweet potato (3 medium or 2 large), cut into 1 ½-inch wedges
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ½ teaspoon coriander seeds, crushed
  • ¼ teaspoon red pepper flakes

In Addition

  • ½ cup pomegranate seeds, for serving
  • 2 tablespoons coarsely chopped shelled unsalted pistachios, for serving (optional)
  • Fresh cilantro or mint leaves, torn if large, for serving

Method

  1. Heat the oven to 450°F with the rack in the middle. Line a rimmed baking sheet with parchment paper.
  2. In a small, dry skillet, toast the coriander over medium-low heat, occasionally shaking the pan back and forth, until fragrant and lightly toasted, 2 to 3 minutes. Transfer to a cutting board and let cool, then crush with the bottom of a heavy pan.
  3. In a medium bowl, whisk together the toasted coriander, oil, vinegar, garlic, salt, and a generous pinch of pepper. Just before serving, stir in the cilantro. The vinaigrette will keep, refrigerated in a small, airtight container, for up to 1 week.
  4. On the prepared baking sheet, toss the sweet potato wedges with the oil, ¼ teaspoon kosher salt, and a generous pinch of black pepper, then arrange in a single layer, cut-side down. Roast until tender and lightly browned, about 30 minutes. Sprinkle with the coriander and red pepper flakes and continue roasting until the edges are just golden, about 4 minutes more.
  5. Transfer the sweet potatoes to a serving bowl or platter, then lift up the parchment and slide any remaining spices and oil over the top. Drizzle with the vinaigrette and sprinkle with a pinch or two of salt. Top with pomegranate seed, pistachio and cilantro or mint leaves. Serve warm or at room temperature.