25-Minute Roasted Cauliflower and Sweet Potatoes

Looking for a quick and easy side that brings flavor and texture to any meal? These 25-Minute Roasted Cauliflower and Sweet Potatoes are the perfect colorful and flavorful accompaniment to any dish!

With simple and minimal ingredients to bring out the natural flavors of the vegetables, this easy sheet pan roasted vegetable recipe will quickly become a regular in your household. Plus, the roasting technique gives you the best texture!

I love a two-veggie-one-sheet-pan moment! If you do too, check out these roasted Brussels Sprouts and Carrots next!

Especially as a mom-on-the-go who has an affinity for bright flavor, I love a simple and easy veggie side dish that can quickly complete any meal!

Roasted Cauliflower and Sweet Potatoes Ingredient Highlights

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One large cauliflower head usually equates to about 1 pound of cauliflower. Similarly, one large or two small sweet potatoes are usually 1 pound.

I kept this recipe simple so you can easily make it your own. I’ll provide some of my favorite optional topping ideas to get your wheels turning, but really these roasted vegetables are a black canvas for your favorite spices and toppings!

Sweet Potatoes and Roasted Cauliflower Tips and Tricks

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How I Store My Sweet Potatoes and Cauliflower Before Use

Sweet potatoes are best stored whole with the peels still on, in a cool, dry spot on the countertop. The shelf life of an average sweet potato that is not refrigerated is typically 3-5 weeks.

To make them last longer, you can store them in the refrigerator for up to 3 months, or even in the freezer for up to 6 months. Please note that refrigerating and freezing your potatoes may have a small effect on the texture of the sweet potato when roasted.

As for the cauliflower, it is best stored in a perforated bag in the refrigerator. Make sure it’s dry and has some space for air circulation (hence the perforated bag). Do not wash the cauliflower until you’re ready to roast it.

The shelf life of cauliflower is typically 5-7 days in the refrigerator. It can be frozen but should be blanched first.

How To Roast Cauliflower and Sweet Potato Together

The ultimate goal for the sweet potatoes is for them to be in roughly uniform, bite-sized pieces so they can cook in the same amount of time as the cauliflower.

To achieve this, start by peeling your potatoes. Then, slice the sweet potato widthwise into strips that are roughly 1-inch thick.

From there, you can cut each strip into small cubes, about 1 cubic inch big.

You may be wondering if you should soften the sweet potatoes before roasting them by boiling them first. The answer is no, it is best to simply cube your sweet potatoes and roast them, without boiling first. This will give you the firmest texture with a crispy exterior!

Trim the leaves off of your cauliflower. The leaves are actually edible, but they’re just not great for roasting. Save them to chop up and put in a salad with your other greens.

Then, slice the cauliflower into 1-inch thick “steaks”. From there, you can easily chop or break apart each floret. You should be left with individual cauliflower florets that are bitesized.

Once your cauliflower and sweet potatoes are prepped, spread them out on a large 18 x 26-inch baking sheet in a single layer. If you want less cleanup, you can opt to line your baking sheet with aluminum foil.

Drizzle the olive oil, salt, and pepper on top of the vegetables.

Next, make sure the cauliflower and sweet potatoes are evenly coated in olive oil, salt, and pepper. I find the easiest way to do so is by using clean hands to toss everything together.

Alternatively, you can use kitchen tongs to toss them.

Then, make sure the vegetables are once again in a single layer and that no pieces are sitting atop one another.

Cauliflower is susceptible to becoming mushy if you overcrowd the pan. Make sure there is enough room between each floret so excess liquid can be evaporated, instead of absorbed by the cauliflower. Then, roast ’em on the top rack.

How I Store and Reheat Leftover Roasted Cauliflower and Sweet Potatoes

These Roasted Cauliflower and Sweet Potatoes will last in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a year.

To reheat, bring your oven up to 350°F and roast them again for about 8-10 minutes until heated thoroughly. Roast them just as they are. There is no need to add any more oil or seasonings.

If you do freeze them, you can transfer them to the refrigerator and let them rest in there overnight to thaw. Or you can cook them straight from frozen. Add about 5 minutes to the cooking time.