Roasted Cauliflower, Onions, And Sweet Potatoes

Roasted Cauliflower, Onions, And Sweet Potatoes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
  • Servings
    4 Servings
  • Serving size
    3/4 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 100

  • Total Fat 3.5g
    • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 250mg
  • Total Carbohydrate 15g
    • Dietary Fiber 3g
    • Total Sugars 7g
  • Protein 3g
  • Potassium 420mg
  • Phosphorus 70mg

Choices/Exchanges: 1/2 Fat, 2 Vegetable, 1/2 Starch



  • fresh cauliflower florets (cut into 1-inch pieces)
    3 cup
  • sweet potato (peeled and cut into 3/4-inch cubes)
    6 oz
  • medium onion (cut in 8 wedges)
  • canola oil
    1 tbsp
  • salt
    1/2 tsp
  • ground nutmeg
    1/4 tsp


  1. Preheat oven to 425°F.

  2. Place the cauliflower, potatoes, and onion on large foil-lined baking sheet. Drizzle with the oil and toss gently until well coated. Arrange vegetables in a single layer and bake 10 minutes. Stir and bake 10–11 minutes or until potatoes are tender. Remove from oven.

  3. Sprinkle evenly with the salt and nutmeg. Wrap the vegetables in the foil and seal the edges. Let stand 10 minutes to absorb flavors and allow the natural juices to be released slightly.