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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Cauliflower, Onions, and Sweet Potatoes Recipe

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This recipe for Roasted Cauliflower, Onions, and Sweet Potatoes is from The Curry Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups fresh cauliflower florets
6 oz. sweet potato, peeled and cut into 3/4 inch pieces
1 med. onion cut into large wedges
1 Tbsp. oil
1/4 tsp. ground nutmeg
1/2 tsp. salt
butter (optional)
Directions:
Directions:
Preheat oven to 425º.
Place the cauliflower, potatoes, and onion on large foil lined baking sheet. Drizzle with oil and toss gently until well coated.
Arrange the vegetables in a single layer and bake for 10 minutes.
Stir and bake for another 10 minutes or until potatoes are tender.
Remove from oven and dot with butter if desired.
Sprinkle with the salt and nutmeg.
Wrap the foil around the vegetables and seal edges.
Let stand another 10 minutes to absorb flavors.
Number Of Servings:
Number Of Servings:
4 (3/4 cup portion)
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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