Serves 8
40 min
Roasted Sweet Potatoes and Cauliflower
Recipe GLPR6d06b395081903
Tender roasted sweet potato chunks and cauliflower florets seasoned with a warm blend of garlic, onion, paprika, and fresh herbs. This simple, wholesome side dish comes together quickly and pairs beautifully with any protein or meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
5 small sweet potatoes, cut into bite-sized pieces
1 head cauliflower, cut into florets
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon paprika
¼ teaspoon ground coriander
3 dashes freshly ground black pepper
2 teaspoons fresh parsley, chopped
Directions
Preheat your oven to 400°F. Arrange the cut sweet potato pieces and cauliflower florets in a single layer on a lightly oiled baking sheet.
Drizzle the olive oil evenly over the vegetables, then toss gently to coat all pieces thoroughly with the oil.
In a small bowl, combine the garlic powder, onion powder, paprika, ground coriander, and black pepper. Sprinkle this spice mixture evenly over the vegetables and toss again to distribute the seasonings uniformly.
Roast the vegetables in the preheated oven for 30 minutes, stirring halfway through, until the sweet potatoes are very tender when pierced with a fork and the cauliflower is golden and crispy at the edges.
Remove from the oven and garnish with fresh chopped parsley. Serve warm as a side dish.
