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Prep time
15 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
Castelvetrano is the the king of all olives. With its vibrant green flesh and buttery taste, it is the perfect accent to any roasted vegetable. Here, we paired it with fresh herbs and brightened it up with a squeeze of lemon. We like to keep ingredients simple, but the flavors are anything but. —What We Eat Gals
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Ingredients
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3
Sweet potatoes, cut into wedges
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2
Avocados, sliced into thick wedges
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1/3 cup
Castelvetrano olives
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1/2 cup
Parsley
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1/4 cup
Mint
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1
Garlic clove, minced
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1
Lemon, juiced and zested
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1/2 tablespoon
Honey
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1 tablespoon
Extra Virgin Olive Oil
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1 teaspoon
Red pepper flakes
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Salt and pepper, to taste
Directions
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Roast sweet potatoes: Preheat oven to 425. Season sweet potato wedges with salt, pepper, a pinch of red pepper flakes, a drizzle of honey, and a generous glug of olive oil. Place on parchment lined sheet pan and roast for 40-45 minutes, flipping halfway through until well browned on each side. Allow to cool on sheet pan to maintain integrity (great kitchen hack!).
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Make green olive salsa: Pit olives if necessary and then place on a cutting board with parsley, mint, minced garlic and lemon zest. Chop, chop, chop until almost a paste but with a little more texture. Transfer to a small bowl and stir in a tablespoon of olive oil and juice of half a lemon. Taste and adjust as necessary.
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To plate: Pile roasted sweet potatoes and avocado wedges atop one another and finish with generous spoonfuls of olive pesto. Enjoy!
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