Sesame-Roasted Sweet Potato Wedges With Broccoli

4 cups bite-size broccoli florets, halved lengthwise
2 small sweet potatoes, each cut into 16 wedges (1 lb)
6 green onions, each cut into 4 segments
3 Tbs toasted sesame oil, divided
1/4 tsp coarse salt
2 Tbs orange juice
2 Tbs tamari or soy sauce
1 Tbs rice vinegar
1 Tbs mirin
1 Tbs toasted sesame seeds
2 tsp grated fresh ginger
1 clove garlic, minced
6 cups baby spinach

1) Preheat oven to 450F. Place broccoli, sweet potato wedges and green onions in a large bowl. Add 2 Tbs sesame oil and salt; toss well to coat. Spread vegetables on baking sheet, and roast 20 minutes, turning with spatula 2 or 3 times. Increase oven temperature to 500F. Roast vegetables 10 minutes more, or until tender and browned.
2) Meanwhile, whisk together orange juice, tamari, rice vinegar, mirin, sesame seeds, ginger, garlic and remaining 1 Tbs sesame oil in small bowl. Place spinach in large serving bowl, add roasted vegetables and orange juice mixture, and toss well to mix.

Review: My broccoli began to burn at 20 minutes and the potatoes were done, so I did not roast them for another 10 minutes. This was really yummy and had a great flavor, though I am a big fan of sesame oil. I served this over some bulgur to stretch it into more servings. I think it would have been better to have less spinach and more potatoes and broccoli!