Serves 8
40 min
Roasted Sweet Potatoes and Cauliflower
Recipe GLPRe7bb25da05924e
A simple and satisfying vegetable side dish featuring tender roasted sweet potatoes and cauliflower florets seasoned with warm spices including garlic, onion, paprika, and fresh parsley. The vegetables are tossed with olive oil and roasted until caramelized and fork-tender.
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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 ground black pepper
2 teaspoons fresh parsley, chopped
Directions
Preheat your oven to 400°F (200°C). Cut the sweet potatoes into bite-sized cubes and separate the cauliflower into florets of similar size.
Spread the sweet potato cubes and cauliflower florets evenly across a lightly oiled baking sheet in a single layer.
Drizzle the olive oil over the vegetables and toss gently with your hands or a wooden spoon until all pieces are well coated with oil.
In a small bowl, combine the garlic powder, onion powder, paprika, ground coriander, and black pepper. Sprinkle this spice mixture evenly over the oiled vegetables and toss again to distribute seasonings uniformly.
Roast in the preheated oven for 30 minutes, stirring halfway through the cooking time, until the vegetables are fork-tender and the edges are lightly caramelized.
Remove from the oven and transfer to a serving dish. Sprinkle with fresh chopped parsley and serve warm.
