Roasted Roots With Green Salsa

Name: Roasted Roots With Green Salsa
Ingredients: 3 medium sweet potatoes (about 2 lb.), scrubbed, cut into ½”-thick wedges; 8 small carrots with tops (about 1 lb.), tops reserved, scrubbed; 5 scallions, roots trimmed; 1 Tbsp. extra-virgin olive oil, plus more for drizzling; Kosher salt, freshly ground pepper; 8 oz. tomatillos (about 5), husks removed, rinsed, coarsely chopped (about 2 cups); 1–2 green chiles (such as serrano or jalapeño), finely chopped; ¼ cup fresh lime juice; Cotija cheese, ricotta salata (salted dry ricotta), or feta (for serving)