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.


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Author: amynidds

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