Garlicky roasted cauliflower and sweet potato come together all on one sheet pan for an easy, crowd-pleasing side dish. These veggies pack a serious flavor punch!
Add the sweet potato and cauliflower pieces to a large sheet pan or cookie sheet. Sprinkle on the remaining ingredients, then toss gently to coat the veggies in the oil, soy sauce, and spices.
Bake for 15 to 20 minutes, stirring once, until the sweet potato is soft and the cauliflower is nice and browned. Serve warm or cold!
Notes
About the sweet potato: Cut your sweet potato into 1" cubes, no need to peel -- 1 large sweet potato should do the trick.About the cauliflower: Your florets should be about the size of two baby carrots, sitting side-by-side.Leftovers will keep for 3 to 5 days in the fridge. Serve leftovers cold or reheat in the oven or microwave.