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"Top Chef" judge and author of Bringing It Home, Gail Simmons stopped by to show us what she makes for Thanksgiving at her home.
Make Ahead: The vinaigrette will keep refrigerated in a small, airtight container for up to 1 week.
Check out more of Gail's Thanksgiving recipes:
Baked Salt & Vinegar Smashed Potatoes
Pastrami-Style Roast Turkey
Toasted-Hazelnut Tarte au Sucre (Sugar Pie)
Adapted from Bringing It Home: Favorite Recipes From A Life Of Adventurous Eating by Gail Simmons. Copyright © 2017 by Gail Simmons. Used with permission by Grand Central Life & Style. All rights reserved.
Ingredients
- ½ teaspoon coriander seeds
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- ½ clove garlic, finely chopped
- Kosher salt and freshly ground black pepper
- ¼ cup loosely-packed mint leaves, torn if large
- 1 ¼ pounds sweet potato, cut into 2-inch pieces
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- ½ teaspoon coriander seeds, crushed
- ¼ teaspoon red pepper flakes
- Flaky sea salt, for serving
- 1 tablespoon coarsely chopped shelled unsalted pistachios, optional
- 2 tablespoons coarsely torn mint leaves
- ¼ cup pomegranate seeds
Yield
Preparation
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.
