Monday: Roasted Cauliflower with Bacon & Garlic; roasted spicy sweet potatoes
This cauliflower recipe would be equally good with broccoli, I think, and with double the garlic. I cooked it at 425F instead of 375F because I wanted a hotter oven for the sweet potatoes.
I mixed a bunch of small sweet potatoes (quartered lengthwise) with 2 tsp of Penzey's Chili9000 and 2 tsp kosher salt, plus enough oil to moisten everything. I roasted them in a single layer for 15 minutes (if they were larger, I would do 20 minutes instead) and then flipped them and sprinkled them with a bit of brown sugar and a little more salt. (This is the point where I put the baking sheet with the cauliflower into the oven.) Then I roasted for an additional 20 minutes.
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