Roasted Sweet Potatoes With Coriander Vinaigrette | Gail Simmons

For the vinaigrette, in a small dry skillet, toast the coriander over medium-low heat, occasionally shaking the pan back and forth, until fragrant and lightly toasted, 2 to 3 minutes. Transfer to a cutting board and let cool, then crush with the bottom of a heavy pan.

In a medium bowl, whisk together the toasted coriander, oil, vinegar, garlic, ⅛ teaspoon salt and a generous pinch of pepper. Just before using, stir in the mint.

For the sweet potatoes, heat the oven to 450˚F with the rack in the middle. Line a rimmed baking sheet with parchment paper.

On the prepared baking sheet, toss the potato with the oil, ¼ teaspoon kosher salt and a generous pinch of black pepper, then arrange in a single layer. Roast until tender and lightly golden, about 18 minutes. Sprinkle with the coriander and red pepper flakes and continue roasting until the edges are just golden, about 4 minutes more.

Transfer the potatoes to a serving platter, then lift up the parchment and slide any remaining spices and oil over the top. Drizzle with the vinaigrette and sprinkle with a pinch or two of flaky sea salt and the pistachios, if using. Sprinkle with mint leaves and pomegranate seeds and serve warm or at room temperature.