I'm not sure that I've ever been so excited about vegetables before. You guys, this is so good. So, so good. If you don't like sweet potatoes, try it with a couple of small yukon gold ones. The first time I made it I used them, and it was just as good.
1 sweet potato, chopped into medium sized pieces
1 crown of broccoli, cut into pieces
1 clove garlic, minced
1-2 tsp sambal oelek (asian chili paste)
2 tbsp + 2 tsp olive oil
1 tsp salt
1/4 cup whole raw almonds
Preheat oven to 400ºF. Place the sweet potatoes in a baking dish, season with 1/2 tsp. salt and 2 tsp. of olive oil. Stir and then roast for 20 minutes. Meanwhile, in mixing bowl mix the rest (2 tbsp.) of the olive oil, salt & the sambal oelek. (If you like spicy foods, then use 2 tsp. of the sambal oelek, otherwise 1 tsp.) Add the broccoli, and toss to coat it. Remove the potato from the oven, and add the broccoli to the same dish. Give everything a stir to mix it all together. Bake for an additional 15 minutes, or until broccoli is crisp. Meanwhile, over medium heat, warm the almonds in skillet, stirring around occasionally, for about 5 minutes, or until you can smell them. Let cool on a cutting board, and then roughly chop them. Sprinkle over the potato & broccoli, and serve.
Notes: Depending on the size of the sweet potato, this dish could serve 1 or 2, or if you wanted to serve it as a side, it would probably serve 4. I've been eating it as a meal, so I buy a small sweet potato and a small broccoli crown & I always end up eating all of it, because it's so good! If you use a larger potato, add a few minutes to the cooking time before you put the broccoli in. Also, if you've never heard of sambal oelek before, (here) is what it looks like. It can be found on the International aisle of most grocery stores.