|Serves||4 to 6|
|Total Time||40 minutes|
Like baking meatballs instead of frying them, roasting vegetables is more efficient than stir-frying them. You can use any firm vegetables you like; try asparagus and carrots for a variation. Serve this side dish with steamed rice and Spicy Asian Meatballs or Fried Tofu with Peanut Sauce.
|½||cup peanut oil|
|¼||cup soy sauce|
|1||Tbsp. sesame oil|
|1||Tbsp. Sriracha (garlic-chile sauce)|
|1||Tbsp. Thai-style sweet chile sauce|
|1||Tbsp. diced fresh ginger|
|6||garlic cloves, diced|
|2||large sweet potatoes, peeled, cut into ½-inch slices, and quartered|
|1||large head (or 3 smaller heads) broccoli, stems peeled and sliced and florets broken down into bite-size pieces|
|1||bunch scallions, trimmed and sliced into 2-inch lengths|
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