Roasted Sweet Potatoes with Chimichurri

Roasted Sweet Potatoes:

• 4 small sweet potatoes, unpeeled, cut lengthwise into wedges
• 2 tbsp olive oil
• 1/2 tsp fine sea salt
• 1/2 tsp fresh ground black pepper

Chimichurri Sauce:

• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh flat-leaf (Italian) parsley
• 1/4 cup fresh oregano leaves
• 1 tbsp fresh thyme leaves, optional
• 2 medium garlic cloves, peeled
• 2-3 tbsp red wine vinegar*
• 1/2 tsp fine sea salt
• 1/2 tsp fresh ground black pepper