Roasted Cauliflower and Sweet Potatoes

Serves Four

• One head of cauliflower, separated into florets
• 1-2 sweet potatoes, cut into cubes
• 1 medium onion, cut into eight wedges
• 2-3 cloves of garlic, minced
• 1/4 cup extra virgin olive oil
• 1 tablespoon Italian herbs blend
• salt and fresh ground pepper to taste

Directions

Prepare the cauliflower, sweet potato, and onion. Place in a large bowl. Heat the oil in a small skillet over medium heat until warm. Add the garlic and herbs. When the mixture begins to sizzle remove the pan from the heat and set aside to cool.

While the oil mixture is cooling, preheat the oven to 400 degrees F. Pour the cooled oil mixture over the vegetables in the bowl and toss until all the vegetables are coated with the oil and herb mixture. Add salt and pepper to taste. Pour the vegetable mixture onto a sheet pan and place on the center rack of your oven. Roast for 30-40 minutes, until the vegetables are caramelized and fragrant. Toss mid-way through. Garnish with chopped fresh parsley or basil. Serve hot or at room temperature.