Savory Garlic Butter Roasted Cauliflower and Sweet Potatoes

This easy roasted veggie side pairs crisp, caramelized cauliflower florets with tender, sweet potatoes smothered in savory garlic butter. While roasting, the garlic butter deeply penetrates the cauliflower and potatoes, turning them irresistibly tender and infusing them with flavor. A touch of lemon juice brightens up the butter nicely. Ready in under 30 minutes, this wholesome side dish celebrates the natural flavors of fresh seasonal produce.

Ingredients

To make 4 servings, you will need:

• 1 head cauliflower, cut into florets
• 2 medium sweet potatoes, peeled and cubed
• 3 tablespoons butter, melted
• 3 cloves garlic, minced
• 2 teaspoons lemon juice
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper

Step-by-Step Instructions

Roasting these veggies with savory garlic butter is simple:

1. Preheat oven to 425°F. Cut cauliflower into small florets. Peel and cube sweet potatoes.
2. On a parchment lined baking sheet, toss cauliflower and sweet potatoes with 2 tbsp olive oil.
3. Roast 25 minutes, flipping halfway.
4. Meanwhile, combine melted butter, garlic, lemon juice, thyme, salt and pepper.
5. Remove baking sheet from oven and brush veggies with garlic butter mixture.
6. Return to oven and roast 10 minutes more until fork tender.
7. Sprinkle with parsley if desired. Enjoy!

Choosing High Quality Ingredients

Use fresh, prime ingredients for the most flavor:

Vegetables

• Bright white cauliflower head with no blemishes.
• Small, thin sweet potatoes without bruises.
• Cut uniform sizes for even cooking.

Herbs and Spices

• Minced garlic adds sweet aroma.
• Dried thyme complements nicely.
• Lemon brightens the garlic butter.
• Salt and pepper season to taste.

Butter

• High-quality butter for best flavor.
• Melted for easy brushing while hot.
• Infuses vegetables as they roast.

Quality ingredients let the veggies' natural flavors shine.

Cutting the Vegetables

Cut the cauliflower and sweet potatoes:

• Into uniform 1-2 inch florets and cubes.
• For quick roasting and maximum caramelization.
• Use a sharp knife for clean cuts.
• Cut potatoes quite small since they take longer to roast.
• Keep cauliflower florets on the larger side.

Proper prep ensures they cook evenly and develop a nice roasted flavor.

Roasting the Vegetables

Roast the veggies at a high temp:

• 425°F helps caramelize and intensify flavor.
• Toss first in a little oil to distribute heat evenly.
• Flip halfway through for uniform browning.
• Cauliflower caramelizes and crisps at the edges.
• Sweet potatoes turn tender and sweet.

High heat roasting brings out the vegetables' natural sugars.

Making the Savory Garlic Butter

For incredible flavor, mix together:

• Melted butter to coat the vegetables.
• Minced garlic and thyme for aroma.
• Lemon juice to brighten and prevent bitterness.
• Salt and pepper to taste.
• No complicated sauce needed - let the quality ingredients shine!

Brush over partially cooked vegetables for maximum flavor infusion.

Serving Suggestions

These roasted veggies pair well with:

• Roasted or grilled meats like chicken, pork, or salmon.
• Rice, quinoa, couscous, or pasta.
• A fresh green salad with vinaigrette.
• Yogurt sauce or tzatziki.
• Roasted nuts or seeds for crunch.
• Crumbled feta or goat cheese.

This flavorful veggie side complements almost any main dish!

Storage and Leftovers

To store and reheat leftovers:

• Allow to cool completely before refrigerating.
• Keeps covered in fridge 3-4 days.
• Reheat in a 400°F oven until warmed through.
• Microwave in 30 second intervals if needed.
• Gently stir in extra butter or oil before serving.

With proper storage, enjoy any extra roasted vegetables again later.

Nutrition Facts

This side provides an array of healthy vitamins, minerals and antioxidants:

• Vitamins C, K, B6, magnesium, and potassium.
• Fiber, vitamin A, and antioxidants like beta-carotene.
• Phytochemicals and antioxidants from cauliflower.
• Low in fat, carbs, calories, and high in nutrition.

The fresh veggies maximize nutrients without lots of added calories.

Conclusion

This easy roasted cauliflower and sweet potato recipe celebrates seasonal produce in the simplest, most delicious way. Bathed in savory garlic butter while roasting, the vegetables turn irresistibly tender with concentrated flavor in every bite. Ready in under 30 minutes, it makes for a quick yet impressive side to complement almost any main course. Next time you come across fresh cauliflower or sweet potatoes, transform them into this easy roasted side dish.

5 Frequently Asked Questions about Roasted Vegetables

1. What temperature is best for roasting vegetables?

425°F is ideal - high heat helps caramelize natural sugars and intensify flavors.

2. How long do you roast cauliflower and sweet potatoes?

About 25 minutes for initial roasting, then 10 more minutes coated in garlic butter sauce.

3. What oil is best for roasting vegetables?

Avocado, olive, and coconut oil work well for roasting due to their high smoke points.

4. Can you roast frozen vegetables?

Yes, roast frozen vegetables 5-10 extra minutes until tender, tossing halfway through.

5. How do you prevent soggy roasted vegetables?

Cut evenly, dry thoroughly, don't crowd the pan, and let cool before storing to prevent sogginess.