Roasted Potatoes And Cauliflower With Chives Recipes

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ROASTED POTATOES AND CAULIFLOWER WITH CHIVES



Roasted Potatoes and Cauliflower With Chives image

Adapted from a recipe I found at epicurious.com. You could use more olive oil if it is your preference. I tend to cook with as little oil as I can get away with.

Provided by yogiclarebear

Categories     Potato

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

10 ounces ruby gold baby potatoes
3/4 lb cauliflower, cut into small flowerets
olive oil flavored cooking spray
2 teaspoons minced garlic
salt and pepper
1/4 cup fresh chives, chopped
fat free sour cream (for serving) (optional)

Steps:

  • Preheat oven to 450 degrees F.
  • Cut potatoes in half, about ½ inch pieces. In a large Ziploc bag, toss potatoes, garlic, a few sprays of cooking spray to coat, and salt and pepper to taste.
  • Put potatoes in a glass baking dish and roast, uncovered, for about 15 minutes, turning occasionally.
  • While potatoes are roasting, put cauliflower in the same Ziploc bag, toss with more salt and pepper to taste, and a few sprays of cooking spray to coat.
  • When 15 minutes are up, stir the cauliflower into the potatoes, mixing well. Roast for 10-15 minutes more, until cauliflower is tender and starting to golden.
  • Toss with fresh chives and serve with sour cream if desired!

Nutrition Facts : Calories 147.8, Fat 0.4, SaturatedFat 0.1, Sodium 60.2, Carbohydrate 32.5, Fiber 7.9, Sugar 5.9, Protein 6.1

ROASTED POTATOES AND CAULIFLOWER WITH CHIVES



Roasted Potatoes and Cauliflower with Chives image

Categories     Potato     Side     Roast     Low Cal     Cauliflower     Fall     Summer     Vegan     Chive     Gourmet

Yield Serves 4

Number Of Ingredients 4

3 large russet (baking) potatoes
3 tablespoons olive oil
1 small head of cauliflower, cut into small flowerets
1/3 cup thinly sliced fresh chives plus 8 whole chives for garnish if desired

Steps:

  • Peel the potatoes, with a melon-ball cutter scoop out as many balls as possible from them, and in a jelly-roll pan toss the balls with the oil and salt and pepper to taste. Roast the potatoes in the middle of a preheated 450°F. oven, turning them occasionally, for 15 minutes. Add the cauliflower, toss the mixture well, and roast it for 10 minutes, or until the cauliflower is tender and golden in spots. Toss the vegetables with the sliced chives and salt and pepper to taste and serve them garnished with the whole chives.

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