Roasted Curry-Spiced Sweet Potatoes and Cauliflower Recipe -
Roasted Curry-Spiced Sweet Potatoes and Cauliflower Recipe
  • READY IN 35 mins

Roasted Curry-Spiced Sweet Potatoes and Cauliflower

Recipe by  

"This is a quick, easy, and healthy side dish with a little bit of heat."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
  3. Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.
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Reviews More Reviews

Mar 22, 2014

I gave this 5 stars because I make something similar and it's delicious. I have 1 question. Is the 1/4 cup of black pepper a typo, is it supposed to be 1/4 tsp? I'm going to fix this tomorrow and will play with the amount of black pepper starting with 1/4 tsp.

Oct 19, 2014

I left out the curry because we don't like it. Definitely 1/4 tsp of black pepper if that - I just sprinkled a little bit over the top. I left them in for 25 minutes - nicely browned and delicious. The house smelled like fall, according to my husband.


4 Ratings

Oct 03, 2014

Yes, for sure only use 1/4 t black pepper. I also found the recipe a little salty, but I only used cauliflower (entire head) and no potatoes. Recommend reducing salt by half. Also left garlic whole and used more cloves. Baked for about 45 min.


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  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 529 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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