Roasted Potatoes And Cauliflower With Chives Food
ROASTED POTATOES AND CAULIFLOWER WITH CHIVES
Steps:
- Peel the potatoes, with a melon-ball cutter scoop out as many balls as possible from them, and in a jelly-roll pan toss the balls with the oil and salt and pepper to taste. Roast the potatoes in the middle of a preheated 450°F. oven, turning them occasionally, for 15 minutes. Add the cauliflower, toss the mixture well, and roast it for 10 minutes, or until the cauliflower is tender and golden in spots. Toss the vegetables with the sliced chives and salt and pepper to taste and serve them garnished with the whole chives.
ROASTED POTATOES AND CAULIFLOWER WITH CHIVES
Adapted from a recipe I found at epicurious.com. You could use more olive oil if it is your preference. I tend to cook with as little oil as I can get away with.
Provided by yogiclarebear
Categories Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Cut potatoes in half, about ½ inch pieces. In a large Ziploc bag, toss potatoes, garlic, a few sprays of cooking spray to coat, and salt and pepper to taste.
- Put potatoes in a glass baking dish and roast, uncovered, for about 15 minutes, turning occasionally.
- While potatoes are roasting, put cauliflower in the same Ziploc bag, toss with more salt and pepper to taste, and a few sprays of cooking spray to coat.
- When 15 minutes are up, stir the cauliflower into the potatoes, mixing well. Roast for 10-15 minutes more, until cauliflower is tender and starting to golden.
- Toss with fresh chives and serve with sour cream if desired!
Nutrition Facts : Calories 147.8, Fat 0.4, SaturatedFat 0.1, Sodium 60.2, Carbohydrate 32.5, Fiber 7.9, Sugar 5.9, Protein 6.1
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