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Roasted Cauliflower, Onions, and Sweet Potatoes
10 min prep time
20 min cook time
4servings
How to Make Roasted Cauliflower, Onions, and Sweet Potatoes
Roasting veggies brings out their natural sweetness. Topped with warm nutmeg and a pinch of salt, this is a perfect side for pork tenderloin or roasted chicken.
10 min prep time
20 min cook time
4servings
3/4 cup
Print Recipe >
Step-By-Step Instructions:
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Preheat oven to 425°F.
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Place the cauliflower, potatoes, and onion on large foil-lined baking sheet. Drizzle with the oil and toss gently until well coated. Arrange vegetables in a single layer and bake 10 minutes. Stir and bake 10–11 minutes or until potatoes are tender. Remove from oven.
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Sprinkle evenly with the salt and nutmeg. Wrap the vegetables in the foil and seal the edges. Let stand 10 minutes to absorb flavors and allow the natural juices to be released slightly.
Nutrition facts
4 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 100
- % Daily value*
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Total Fat
4g
5%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 240mg 10%
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Total Carbohydrate
16g
6%
- Dietary Fiber 3g 11%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 3g
- Potassium 370mg 8%
Ingredients
cauliflower florets (cut into 1-inch pieces)
3 cup
sweet potatoes (peeled and cut into 3/4-inch cubes)
6 oz
onion(s) (cut in 8 wedges)
1 med
canola oil
1 tbsp
salt
1/2 tsp
ground nutmeg
1/4 tsp
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