ROASTED POTATOES AND CAULIFLOWER WITH CHIVES
Adapted from a recipe I found at epicurious.com. You could use more olive oil if it is your preference. I tend to cook with as little oil as I can get away with.
Provided by yogiclarebear
Categories Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Cut potatoes in half, about ½ inch pieces. In a large Ziploc bag, toss potatoes, garlic, a few sprays of cooking spray to coat, and salt and pepper to taste.
- Put potatoes in a glass baking dish and roast, uncovered, for about 15 minutes, turning occasionally.
- While potatoes are roasting, put cauliflower in the same Ziploc bag, toss with more salt and pepper to taste, and a few sprays of cooking spray to coat.
- When 15 minutes are up, stir the cauliflower into the potatoes, mixing well. Roast for 10-15 minutes more, until cauliflower is tender and starting to golden.
- Toss with fresh chives and serve with sour cream if desired!
Nutrition Facts : Calories 147.8, Fat 0.4, SaturatedFat 0.1, Sodium 60.2, Carbohydrate 32.5, Fiber 7.9, Sugar 5.9, Protein 6.1
ROASTED POTATOES AND CAULIFLOWER WITH CHIVES
Steps:
- Peel the potatoes, with a melon-ball cutter scoop out as many balls as possible from them, and in a jelly-roll pan toss the balls with the oil and salt and pepper to taste. Roast the potatoes in the middle of a preheated 450°F. oven, turning them occasionally, for 15 minutes. Add the cauliflower, toss the mixture well, and roast it for 10 minutes, or until the cauliflower is tender and golden in spots. Toss the vegetables with the sliced chives and salt and pepper to taste and serve them garnished with the whole chives.
ROASTED CAULIFLOWER AND POTATOES WITH LEMON AND FETA
Oven roasted potatoes and cauliflower and Mediterranean spices finished with the bright acidity of lemon and the saltiness of feta cheese this makes a nice meatless entree for 2 or a tasty side dish with roasted chicken or lamb.
Provided by ninkasi23
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 °.
- Place cauliflower and potatoes in a shallow baking dish large enough to accommodate as a single layer. Drizzle about 2 tblsp of olive oil over them. Sprinkle with smoked paprika, cumin, a couple of good pinches of salt and lemon pepper. Toss to coat evenly. Roast for about 20-25 minutes occasionally shaking and stirring to rotate potatoes and cauliflower throughout. When potatoes are fork tender and cauliflower is deep golden brown remove from the oven. While oven is still hot place 2 pita breads on oven rack and let toast until slightly crispy and charred. Meahwhile sprinkle lemon juice and cilantro and feta over the potatoes and cauliflower and toss together.
- Serve with toasted pita and a dollop of hummus on the side.
ROASTED CURRIED CHICKPEAS AND CAULIFLOWER
When there's not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. -Pam Correll, Brockport, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.
Nutrition Facts : Calories 339 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 605mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
PERFECTLY ROASTED VEGETABLE
Roasted vegetables are one of my absolute favorite side dishes, especially in the winter. They take a while to cook, but overall are an extremely easy dish to prepare. I've found that the key is to place them low in the oven so that you get a good caramelized side. Don't move or flip them, but keep an eye on them so that you don't go past 'caramelized' to 'burned.'
Provided by MalsGTown
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
- Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
- Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.
- Roast in the preheated oven until caramelized and cooked through, about 45 minutes.
Nutrition Facts : Calories 105.4 calories, Carbohydrate 14.7 g, Fat 4.7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 48.6 mg, Sugar 4.1 g
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