Roasted Curry-Spiced Sweet Potatoes and Cauliflower

Roasted Curry-Spiced Sweet Potatoes and Cauliflower

ChefLaura 0

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

35 m servings 213 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 529 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

5
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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 an...

We liked the flavor of this dish a lot (that's why it gets 5 stars); however, I have to admit that we had no sweet potatoes or maple syrup in the house so I just used carrots instead of potatoes...

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 wh...

It calls for 1/4 cup black pepper!!! I thought that seemed absurd so I only added 1t. and then I read reviews that said it should be 1/4t.

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 delic...

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