Baked Winter Wedges with Cilantro Aioli…Oven baked sweet potatoes and beets are a more nutritious substitution for the classic baked white potato! They make a healthy appetizer in place of potato chips too!
Serving brightly colored, baked vegetables with dipping sauce also entices little ones to taste different foods!
Oven Baked Winter Wedges
2 sweet potatoes, peeled and cut into wedges
2 beets, peeled and cut into wedges
2 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
fresh ground pepper
-Preheat oven to 425 degrees and line two cookie sheets with parchment paper.
-In a large bowl, add sweet potatoes and drizzle with 1 tablespoon olive oil. Toss to coat and transfer onto a cookie sheet. Sprinkle with sea salt and pepper.
-In the same bowl, add beet wedges and toss with remaining tablespoon of olive oil. Toss to coat, transfer onto a cookie sheet and sprinkle with sea salt and pepper.
-Place both cookie sheets in the oven and bake uncovered for 30-45 minutes, turning once. Watch carefully, they go from tender crisp to burnt in just a few minutes!
-Serve with cilantro aioli and enjoy!
Cilantro Aioli
1/2 cup fresh cilantro, chopped
1 lime, juiced and zested (is that a word!?!)
3/4 cup vegenaise
dash sea salt to taste
pinch of chili powder to taste
~place all ingredients in a food processor or blender and pulse until well combined~
