Are you ready to transform ordinary vegetables into a mouthwatering masterpiece that will have everyone asking for seconds? This Roasted Potatoes and Cauliflower with Chives recipe is not just another side dish – it's a culinary adventure that turns simple ingredients into a crispy, golden-brown sensation that will elevate your meal from ordinary to extraordinary!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium potatoes, diced
- 1 head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1/4 cup chopped chives
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the center of the oven for even roasting.
- Wash the potatoes thoroughly and dice them into roughly 1-inch cubes, leaving the skin on for added texture and nutrition. Pat the potato cubes dry with a clean kitchen towel to help them crisp up during roasting.
- Prepare the cauliflower by removing the green leaves and cutting it into evenly sized florets, approximately 1-
- 5 inches in size to ensure uniform cooking.
- In a large mixing bowl, combine the diced potatoes and cauliflower florets. Drizzle the olive oil over the vegetables and season generously with salt and freshly ground black pepper.
- Toss the vegetables thoroughly to ensure they are evenly coated with oil and seasonings, using a spatula or your hands to mix well.
- Spread the vegetables in a single layer on a large rimmed baking sheet, ensuring they are not overcrowded to promote crispy roasting.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through to ensure even browning and crispiness.
- The vegetables are done when they are golden brown, crispy on the edges, and tender when pierced with a fork.
- Remove from the oven and immediately sprinkle with freshly chopped chives, allowing their delicate flavor to complement the roasted vegetables.
- Transfer to a serving dish and serve hot as a delicious side dish or light vegetarian main course.
Tips
- Pat your vegetables dry before roasting to ensure maximum crispiness. Moisture is the enemy of a perfect golden-brown exterior!
- Don't overcrowd the baking sheet. Give your vegetables breathing room to roast, not steam. This ensures each piece gets beautifully caramelized edges.
- Use a rimmed baking sheet to catch any oil and prevent oven mess, and choose a heavy-duty sheet for even heat distribution.
- For extra flavor, experiment with adding garlic powder, smoked paprika, or dried herbs to your olive oil seasoning mix.
- Let the vegetables cool for just a few minutes after roasting to allow them to crisp up even more – patience is key to achieving that perfect texture!
- Fresh chives are crucial – they add a bright, oniony freshness that cuts through the richness of the roasted vegetables.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
