Recipe by ChefLaura
"This is a quick, easy, and healthy side dish with a little bit of heat."
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sweet potatoes, peeled and cut into 3/4-inch chunks
cauliflower, cut into bite-size pieces
freshly ground black pepper
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Curry-Spiced Sweet Potatoes and Cauliflower
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 66
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