1 Sweet Potatoes or Butternut Squash ( Peeled )
2 Tbsp olive oil
700g Unsalted butter
230g pack sprouting brocoli (purple), thick stems
halved lenght-ways
10g flat leaf parsley leaves ( roughly chopped)
1 halved lemon
30g roasted salted almonds ( or any other nut),
roughly chopped
Prep
Preheat the oven to 200˚C Cut the sweet potatoes or squash into 1cm-thick slices or cubes, put in a roasting tin and toss with the olive oil; season by your liking. I would Usually put whatever my nose likes on the moment. Cut ¹⁄ ³ of the butter into cubes and scatter over. Cover tightly with foil and roast for 30 minutes, then remove the foil and roast for another 10-15 minutes until golden.
When the sweet potatoes/squash are almost done, cook the broccoli in boiling salted water for 4-5 minutes, until just tender. Drain thoroughly; set to one side. Melt the remaining butter in a pan over a low heat. Stir in the parsley and season. Transfer to a bowl and add the lemon halves to the panflesh-side down. Turn up the heat and fry briefly until slightly charred.
Arrange the vegetables on a plate, scattered with the almonds and the
butter drizzled over. Serve with the charred lemon halves alongside for squeezing.
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