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Sesame-Roasted Sweet Potato Wedges with Broccoli
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| 4 cups | broccoli, florets halved lengthwise |
| 2 | sweet potatoes, each cut into 16 wedges |
| 6 | green onions, cut into 4 segments |
| 3 Tbs. | sesame oil, divided |
| ¼ tsp. | salt |
| 2 Tbs. | orange juice |
| 2 Tbs. | soy sauce |
| 1 Tbs. | rice vinegar |
| 1 Tbs. | mirin |
| 1 Tbs. | sesame seeds, toasted |
| 2 tsp. | fresh ginger, grated |
| 1 clove | garlic, minced |
| 6 cups | baby spinach |
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.
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