ROASTED POTATOES AND CAULIFLOWER WITH CHIVES

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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

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