Let's roast some vegetables!!! Sometimes I will just throw whatever vegetables I have in the frig on a baking tray and throw it in the oven. Roasted vegetables is always a hit in my family. So easy and you can never go wrong. Today, all I had was cauliflower, potatoes and I threw in some cherry tomatoes for color mostly....but roasted tomatoes are really delicious. So sweet when roasted. I love using roasted cherry tomatoes on pastas also.
ROASTED CAULIFLOWER, POTATOES & TOMATOES
1 WHOLE HEAD OF CAULIFLOWER BABY POTATOES 1 PINT CHERRY TOMATOES OLIVE OIL SALT & PEPPER
Preheat your oven to 400 degrees.
Wash your baby potatoes and cut in half.
Cut your cauliflower into small florets. Place both the potatoes as well as the cauliflower florets onto a baking tray. Drizzle with olive oil and generously season with salt & pepper.
Bake at 400 degrees for 30 minutes until beginning to brown and potatoes beginning to soften.
Now add the cherry tomatoes on top and return to the oven for another 20 minutes. Then switch the oven to broil for the last 10 minutes to get a crisp on everything.
Today you will have a beautiful side dish to go with anything you have prepared. You can substitute any vegetable that you prefer but I think these actually go together so well. Goes great with a roasted chicken....a great steak...or anything on the grill. ENJOY!!!!