25-Minute Roasted Cauliflower and Sweet Potatoes
The perfect simple side dish, this Roasted Cauliflower and Sweet Potatoes recipe uses simple ingredients to bring out the natural flavors of the vegetables.
Equipment
Ingredients
Roasted Cauliflower and Sweet Potatoes
- 1 pound cauliflower 1 large head cauliflower = approx. 1 pound
- 1 pound sweet potatoes 1 large sweet potato = approx. 1 pound
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Flavor Boosting Add-Ins
- 2 cloves garlic minced
- 2 teaspoons lemon juice
- ½ teaspoon garlic or onion powder
- 2 large shallots diced
- 2 tablespoons unsalted butter dairy or plant-based
Instructions
- Preheat your oven to 425°F.
- Peel your sweet potatoes and cut them into bite-sized cubes, about 1 cubic inch in size. Cut the leaves off of the cauliflower and slice it into 1-inch thick "steaks". From there, you can easily separate the individual florets.1 pound cauliflower, 1 pound sweet potatoes
- Toss the prepped cauliflower and sweet potato in the olive oil, salt, and pepper and spread them out on a large 18 x 26-inch baking sheet in a single layer. If you're choosing to include any optional add-ins, add them now, too.2 tablespoons extra virgin olive oil, ½ teaspoon salt, ½ teaspoon black pepper
- Roast your sweet potatoes and cauliflower for 20 minutes, until the cauliflower starts to turn golden brown. Enjoy!
Notes
- The cauliflower leaves and sweet potato skins can be composted or used to make your own vegetable broth!
- For more recipes like this one, check out this list of best roasted vegetable recipes!
- For more recipes using delicious spuds, check out this list of Easy Sweet Potato Recipes.