Serves 8
45 min
Roasted Sweet Potatoes and Cauliflower
Recipe GLPR7591f54abd90dd
A vibrant, nutrient-packed vegetable side dish featuring roasted sweet potato cubes and cauliflower florets seasoned with warm spices. The vegetables develop caramelized edges while remaining tender inside, making this a perfect complement to any main course.
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Ingredients
5 small sweet potatoes, cut into bite-size pieces
1 head of 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 coarsely ground black pepper
2 teaspoons fresh parsley, finely chopped
Directions
Preheat your oven to 400°F (200°C). Lightly oil a large baking sheet with a thin layer of oil.
Wash the sweet potatoes thoroughly and peel them. Cut into bite-size cubes (roughly ¾-inch pieces). Rinse the cauliflower and cut into florets of similar size.
Spread the sweet potato cubes and cauliflower florets evenly across the prepared baking sheet.
Drizzle the olive oil over the vegetables and toss gently but thoroughly to ensure all pieces are lightly coated with oil.
In a small bowl, combine the garlic powder, onion powder, paprika, ground coriander, and black pepper. Sprinkle this seasoning mixture evenly over the vegetables and toss again to distribute the spices uniformly.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through cooking. The vegetables are done when the sweet potatoes are fork-tender and the cauliflower florets are golden and easily pierced with a fork.
Remove from the oven and transfer to a serving dish. Sprinkle with fresh parsley immediately before serving.
