Don’t you just love it when you combine two “super vegetables”? That’s exactly what happened yesterday when I made this Roasted Cauliflower & Sweet Potatoes side dish. Known to reduce inflammation and chock full of vitamins, minerals, and fiber, these vegetables certainly pack a punch when it comes to healthy eating. And the best part of all? They taste great with minimal preparation.
As occasionally happens, I overbought on sweet potatoes and I hadn’t even touched the cauliflower I purchased last week. What to do? Toss them together with olive oil and spices and roast to perfection, of course! Roasted vegetables are one of my family’s favorite ways to prepare vegetables. Whenever my husband comes home from work and smells the delectable aroma of roasted vegetables, he’s a happy guy.
How to prepare Roasted Cauliflower & Sweet Potatoes
One of the keys to successfully roasting vegetables is to make sure the vegetables are cut into similarly sized pieces. This ensures they cook evenly. I also like to roast vegetables with the same density all at once. This makes it super easy to toss everything together and roast in just one pan. If, for instance, I’m roasting peppers with cauliflower, I’d probably add the peppers after the cauliflower roasted a bit so the vegetables are ready at the same time. With this recipe, you don’t have to worry about that since cauliflower and sweet potatoes have a similar density.
Once the vegetables are diced, toss them with olive oil, salt, pepper, onion powder and garlic powder. You can do this right on a large baking sheet using your hands or in a large bowl prior to transferring to a baking sheet. Roast at 400 degrees for 35-40 minutes or until browned. I try not to roast my vegetables to the point where they’re mostly charred. While they taste great to me, the complaints to the management from the younger fry around here would be numerous!
I made these vegetables in the afternoon and served them later for dinner with baked salmon. You could serve them over romaine lettuce or spinach for a delicious salad. They also reheat in the oven easily, but I think they taste just as good cold from the refrigerator!
- 4 medium sweet potatoes, diced
- 1 head cauliflower, washed and divided into small florets
- 2 T olive oil
- 1 t salt
- 1 t onion powder
- 1 t garlic powder
- 1/4 t fresh ground pepper
- Preheat oven to 400 degrees.
- Toss the vegetables with the olive oil and spices in a large bowl.
- Transfer to a large, rimmed baking sheet.
- Roast 35-40 minutes or until golden. Serve immediately or store in the refrigerator for up to 2 days.