Roasted Sweet Potatoes & Cauliflower

Roasted Sweet Potatoes & Cauliflower

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From: What to Eat with Diabetes 2019

Roasting intensifies the sweetness of the sweet potatoes and gives the cauliflower a wonderful nutty flavor in this simple, healthy side dish. A sprinkling of garlic powder and Parmesan cheese makes the dish really special. Serve this easy side along with pork or chicken or add to a grain bowl for a vegetarian dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 cups cauliflower florets
  • 2 cups diced sweet potato (1-inch)
  • 2 tablespoons olive oil
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • ⅓ cup grated Parmesan cheese


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Combine cauliflower, sweet potato, oil, garlic powder, salt and pepper in a 15-by-10-inch baking pan; stir to coat well.
  2. Roast the vegetables until just tender, 25 to 30 minutes, stirring twice.
  3. Sprinkle the vegetables with Parmesan; roast until the cheese is melted, about 5 minutes more.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 175 calories; 9 g fat(2 g sat); 4 g fiber; 20 g carbohydrates; 5 g protein; 69 mcg folate; 6 mg cholesterol; 5 g sugars; 0 g added sugars; 9,499 IU vitamin A; 53 mg vitamin C; 100 mg calcium; 1 mg iron; 261 mg sodium; 559 mg potassium
  • Nutrition Bonus: Vitamin A (190% daily value), Vitamin C (88% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1 starch, 1 vegetable

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