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Roasted Cauliflower and Sweet Potato
$4.87 Recipe/1.22 Serving
Roasted cauliflower and sweet potatoes is a simple, easy and healthy side dish that is made with everyday ingredients in about 40 minutes. Perfect as a side dish, served over salad greens or even made into a sheet pan meal, this recipe is vegan, Whole30, paleo and plant based!
1/4tsp.crushed red pepper flakes (optional) - $0.03
Preheat the oven to 450F. Add parchment paper to an extra large baking sheet or to two regular baking sheets.
Cut the cauliflower florets from the stem. Cut cauliflower florets down into similar size, bite sized pieces so they can cook evenly.
Chop the sweet potatoes into 1/2 -1 inch cubes (try to make them all similar sizes).
Add the veggies to the baking sheet (or divide them between the two smaller baking sheets). Drizzle them with olive oil.
Combine the spices in a small bowl. Sprinkle spices over veggies.
Using clean hands or tongs, toss the veggies in the olive oil and spices, ensuring all the spices are off the the bottom of the pan and on the veggies and all the veggies are well coated).
Arrange the vegetables in a single layer, ensuring no piles of veggies exist. This helps them cook evenly and not steam.
Roast at 450F for 35-45 minutes. Check around 30 minutes and stir if needed.
Cut the veggies into similar size pieces – this helps to ensure all the veggies will cook evenly.
Drizzle the veggies with olive oil or another fat – the oil helps to create a crispy crust on the veggies but more importantly helps the spices to stick to the veggies during roasting. You can make this without oil if you are oil free but you may need to increase the spices to ensure the veggies are well coated before baking.
Use an extra-large baking sheet or two regular baking sheets – when roasting vegetables it’s important that air can get around the veggies, so they need to be spaced out on the baking sheet and not stacked on top of each other. If you try to put all these veggies on one regular baking sheet, they will steam instead of roast, and you won’t get the same flavor.
Time saving tip – you can find sweet potatoes already cubed at most grocery stores in the produce section. Typically, these are more expensive than doing it yourself but are great if you are short on time. You can also pre-chop your sweet potatoes early in the week and store them in an airtight container for up to 5 days before cooking.
Add protein during the last 10 minutes of baking. You can add pre-cooked shredded chicken or beans (black beans, chickpeas, lentils) during the last 10 minutes of cooking to warm up in the oven as the veggies finish roasting.
Other spices you can use
Curry – omit the smoked paprika and add 1-2 teaspoons of curry powder depending on how intense you want the flavor.
Moroccan – omit the smoked paprika and add 1.5 teaspoons of turmeric and ½ teaspoon of ground cinnamon to the spice blend.
Italian – omit the smoked paprika and cumin and add 1 tablespoon of Italian seasoning.
Taco – omit the smoked paprika and cumin and add 1 tablespoon of taco seasoning.
Cajun – omit the ground cumin and add ½ tablespoon of Cajun seasoning.
Can you freeze this recipe?It’s typically not ideal to freeze roasted vegetables as they get soggy when defrosted/reheated. Because of this, I do not recommend freezing them.Storing leftoversStore leftover roasted cauliflower and sweet potatoes in the fridge for up to 5 days in an airtight container.Reheat in the microwave (1 minute to 1:30), in the oven (425 for 7-10 minutes) or in the air fryer (350F for 5-7 minutes).