ROASTED SWEET POTATOES AND CAULIFLOWER
I’m very excited about discovering roasted vegetables. They’re so easy and yummy and awesome, and even if I overcook them every other time, the end result makes them seem much more complicated than they actually are.
RECIPE
1 sweet potato (about 1/2 pound), peeled and sliced 1/4 inch thick
1/2 head cauliflower (about 1 pound), cut into medium florets
1 1/2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoon sherry or red-wine vinegar
Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1 1/2 tablespoons oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
I SERVED THIS WITH:
