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Roasted Asian Root Vegetables
Recipe By Corporate Chef Miki Hackney

Roasted Asian Root Vegetables


1 lb Okinawa sweet potato, peeled and cut into 1” chunks
1 lb Murasaki sweet potato, peeled and cut into 1” chunks
3 c kabocha squash, skin on cut into approximate 1” chunks
sea salt, as needed
ΒΌ c peanut oil
Shichimi or togarashi chili powder

Place oven rack on lower third of oven and preheat oven to 425F.

In a large bowl, add sweet potatoes, a pinch of salt and half the oil. Toss well and transfer to large sheet pan.

Roast sweet potatoes in preheated oven about 20 minutes. Add squash, stir all veggies, and continue roasting until all veggies are tender, an additional 30 minutes or so.

Remove from roasting pan, transfer to serving bowl. Lightly season with chili powder and serve.

Serves 6