Saturday, May 9: Roasted Japanese Sweet Potatoes and Mustardy Cabbage

After eating a whole lotta cheese and olives at cocktail hour tonight, I just wanted a big plate of roasted veggies. I went with my two favorites: the crispiest Japanese sweet potatoes (they get crispier than any other potato, I swear!), and mustardy cabbage (I love how red cabbage gets so sweet and tender after roasting in the oven, and the mustard sauce is to die for). For the potatoes, I made a spicy/creamy dipping sauce of vegan mayo + hot sauce — can’t go wrong there! Matt and I went back for seconds and thirds until everything was gone.

See original post with recipes for roasted sweet potatoes and mustardy cabbage here.