Serves 8
40 min
Roasted Sweet Potatoes and Cauliflower
Recipe GLPR8b28e5affa7bf9
Tender roasted sweet potato pieces and cauliflower florets seasoned with aromatic spices and a drizzle of olive oil. A simple, naturally gluten-free and vegan side dish that pairs well with any main course.
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Ingredients
1 head cauliflower, cut into florets
5 small sweet potatoes, cut into bite-sized pieces
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon paprika
¼ teaspoon ground coriander
2 teaspoons fresh parsley, chopped
3 dashes coarse ground black pepper
Directions
Preheat your oven to 400°F (200°C). Lightly oil a large baking sheet with cooking spray or a thin coat of olive oil.
Spread the sweet potato pieces and cauliflower florets evenly across the prepared baking sheet in a single layer.
Drizzle the olive oil over the vegetables, then toss gently to coat all pieces evenly.
In a small bowl, combine the garlic powder, onion powder, paprika, ground coriander, fresh parsley, and black pepper.
Sprinkle the spice mixture evenly over the oiled vegetables and toss again to distribute the seasonings thoroughly.
Roast in the preheated oven for 30 minutes or until the vegetables are fork-tender and lightly caramelized at the edges.
Remove from the oven and serve hot as a side dish.
