Roasted Curry-Spiced Sweet Potatoes And Cauliflower Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, combine the sweet potatoes, cauliflower florets, olive oil, curry powder, cumin, turmeric, salt, and pepper. Toss until the vegetables are evenly coated with the spices.
• STEP 3.Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the sweet potatoes are tender and the cauliflower is golden brown and crispy.
• STEP 4.Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro, if desired.
• STEP 5.Serve as a side dish or as a main course with a side of rice or quinoa. Enjoy!

Cooking Tips

• Make sure to cut the sweet potatoes and cauliflower into similar-sized pieces to ensure even cooking.
• Feel free to adjust the amount of curry powder and spices according to your taste preferences.
• For extra crispiness, you can broil the vegetables for the last 2-3 minutes of cooking time.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the vegetables in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• This dish can be served as a side dish with grilled chicken or fish, or as a vegetarian main course with a side of rice or quinoa.