Roasted broccoli steaks and sweet potatoes with salsa verde

Silvana Franco makes a simple vegetarian midweek meal.

DURATION 0:03:49

Tags: meat-free, sweet potato, broccoli,

Recipe - Serves: 4


4 small sweet potatoes
2 small heads broccoli
2 tbsp olive oil
40g blanched hazelnuts
1 red chilli, sliced

3 tbsp finely chopped flat leaf parsley
3 cornichons, finely diced
½ garlic clove, finely chopped
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 tsp wholegrain mustard


1 Preheat the oven to 220˚C, gas mark 7. Prick the sweet potatoes all over with a fork, wrap each in a damp piece of kitchen paper and microwave for 8 minutes, turning halfway (or roast in a 200˚C, gas mark 6 oven for 40-45 minutes) until soft; cool slightly.

2 Heat a heavy-based frying pan over a medium-high heat. Slice the broccoli heads lengthways into 3 slices and rub all over with ½ tbsp oil; season. Sear the pieces, in batches if needed, until browned (about 4-5 minutes on each side) and put in a single layer on a baking tray. Slice the potatoes into 5cm chunks and spread over another tray. Season both and drizzle with the remaining 1½ tbsp olive oil.  

3 Roast everything for 20 minutes, then roughly chop the nuts and scatter over with the chilli. Return to the oven for a final 10 minutes. Mix the salsa ingredients and drizzle over the veg. 

Nutritional Info

Typical values per serving:

Energy 1,763kJ
Fat 22g
Saturated Fat 2.9g
Carbohydrate 46.1g
Sugars 14.2g
Protein 9.7g
Salt 0.5g
Fibre 9.1g

Click here for more information about health and nutrition