Name: Spiced Sweet Potato and Roasted Broccoli Toasts
Yield: 8 Servings
Ingredients: 1 large sweet potato (about 12 oz.), peeled, cut into 1” pieces; 1 red Thai chile (optional), halved, some seeds removed; ½ cup fresh orange juice; Kosher salt and freshly ground black pepper; 1 large head broccoli, stem removed, cut into large florets; 8 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 4 slices ¾”-thick crusty bread; 2 tablespoons chopped raw pistachios; 1 tablespoon (or more) fresh lemon juice; 1 tablespoon chopped fresh basil, divided; 1 tablespoon chopped fresh mint, divided; Flaky sea salt (such as Maldon)

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The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn’t dry out. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Recipe notes