Ingredients
| 1 | sweet potato | peeled, and cut into 1/2-inch chunks | |
| 1 | potato | peeled and cut into 1/2-inch cubes | |
| 1 | medium red onion | peeled and cut into 1-inch chunks | |
| 4 | garlic cloves | roughly chopped | |
| 1 | teaspoon ginger | peeled and finely chopped, about 1/2-inch | * |
| 1 | tablespoon soy sauce | ||
| 2 | tablespoons olive oil | ||
| 1 | teaspoon rice vinegar | or more to taste | |
| 1 | teaspoon sesame oil | or more to taste | |
| 1 ½ | teaspoons sesame seeds | toasted | |
| 4 | tablespoons cilantro | chopped | |
| 1 | scallions, spring or green onions |
Directions
Preheat the oven to 450℉ (230℃).
Place potatoes, sweet potatoes, and red onions onto a large rimmed baking sheet.
Sprinkle garlic and ginger on top of the vegetables, then drizzle soy sauce and olive oil over the veggie.
Toss until evenly coated and well combined.
Roast in the oven for about 20 minutes or until the potatoes and the sweet potatoes are fork tender.
Remove from the oven, then season with more soy sauce if needed.
Drizzle the rice vinegar, sesame oil, and sesame seeds all over the veggies.
Sprinkle the cilantro and scallions, then toss to combine.
Serve warm.