Roasted Cauliflower, Brussels Sprouts, and Potato Medley

local_grocery_store Ingredients

• 1 head of cauliflower, cut into florets, head
• 1 pound Brussels sprouts, halved, pound
• 2 large potatoes, cut into chunks, large
• 3 tablespoons olive oil, tablespoons
• 1 teaspoon garlic powder, teaspoon
• 1 teaspoon paprika, teaspoon
• To taste Salt and pepper to taste

restaurant_menu Method

1. 1.Preheat your oven to 425°F (220°C).
2. 2.In a large bowl, combine the cauliflower florets, halved Brussels sprouts, and potato chunks.
3. 3.Drizzle olive oil over the vegetables and sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat evenly.
4. 4.Spread the vegetables in a single layer on a baking sheet.
5. 5.Roast in the preheated oven for 25-30 minutes, or until the vegetables are golden brown and tender, stirring halfway through.
6. 6.Remove from the oven and let cool for a few minutes before serving.
7. 7.Serve the Roasted Cauliflower, Brussels Sprouts, and Potato Medley as a delicious side dish or enjoy it as a light main course.

lightbulb_outline Tips

• chevron_rightFor extra flavor, sprinkle some grated Parmesan cheese over the roasted vegetables before serving.
• chevron_rightFeel free to add other seasonings or herbs of your choice, such as rosemary or thyme.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.