Roasted Cauliflower and Potatoes
Roasted Cauliflower and Potatoes, an easy baked veggie combination that’s delicious as a side dish or a topping for salads and bowls. Just 5 ingredients and 35 minutes to cook!
Ingredients
- 1 pound potatoes
- 1 head cauliflower
- 2 cloves garlic thinly sliced
- 2 tablespoons olive oil
- 1 pinch salt and pepper
Instructions
- Prep vegetables: Preheat oven to 400 degrees (200 C). Wash the potatoes and trim any spuds, then chop into large bite sized pieces. Wash the cauliflower head and slice in half. Use a knife to cut the florets from the thick white center.
- Roast vegetables: Arrange the cauliflower and potatoes on a roasting pan. Drizzle vegetables with olive oil, tossing them to evenly coat. Top with garlic slices, salt, and pepper. Place sheet pan in the oven. Bake for 15 minutes, then stir vegetables, and bake an additional 10 minutes.
- Serve vegetables: Remove pan from oven. If preparing a side dish, serve vegetables immediately. If preparing as a salad or bowl topping, let vegetables cool first.
Notes
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash, dry, and cut the potatoes and cauliflower in advance if you’d like to minimize prep time on cooking day. To use vegetables as a topping for salads or bowls, roast them up to three days ahead.
- Storing leftovers: Your vegetables will stay fresh in an airtight container in the fridge for 3-4 days. For best flavor and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for the ingredients in the recipe, and does not include additional spices or flavorings. This recipe a good source of fiber, vitamin A, vitamin C, and potassium.
Nutrition
Serving: 1servingCalories: 187kcalCarbohydrates: 27gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 55mgPotassium: 913mgFiber: 5gSugar: 4gVitamin A: 2IUVitamin C: 92mgCalcium: 48mgIron: 2mg
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