Roasted Cauliflower or Fingerling Potatoes

An easy and healthy side dish.

Size: 6 servings

Ingredients:
1 head of cauliflower, outer leaves removed, and cut into bite-size florets
15 large fingerling potatoes, halved lengthwise
2 tbsp extra-virgin olive oil
kosher or sea salt and pepper

Directions:

Position rack in the center of oven and preheat to 400 degrees. Have ready a large, rimmed baking sheet. In a large bowl, toss the cauliflower or potatoes with the olive oil. Sprinkle lightly with salt and pepper. If roasting cauliflower, arrange the florets with one cut side down in a single layer on the baking sheet. If roasting potatoes, arrange them cut-side down in a single layer on the baking sheet. Bake until the vegetables are tender when pierced with a knife and the cut sides are caramelized, 25-35 minutes. Let cool in the pan for 10 minutes. Arrange on a serving platter. Serve warm or at room temperature.


SHARE:  
Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: amynidds

Amy loves to help you find the best deals out there or something she thinks you just have to have! Content and Finds Editor

Subscribe!

Sign up for our email newsletter