Marry Me Roasted Vegetable Bake
By Isabella Quinn
Prep
15 min
Cook
45 min
Total
60 min
Servings
4
The Marry Me Roasted Vegetable Bake is a side dish featuring roasted cauliflower, sweet potatoes, and red onions in a sun-dried tomato sauce. The Marry Me Roasted Vegetable Bake includes multiple textures, such as sweet potatoes and whole florets of roasted cauliflower. This dish is suitable for formal occasions and other events and would be a welcome addition to any meal.
Ingredients
- •2 lbs sweet potatoes (peeled and cut into chunks)
- •1 large cauliflower (cut into florets)
- •1 large red onion (cut into wedges)
- •3 tbsp olive oil (for roasting)
- •1 ½ cups heavy cream
- •½ cups sun-dried tomatoes (oil-packed and chopped)
- •5 cloves garlic (minced)
- •½ cups parmesan cheese (grated)
- •¼ cups fresh parsley (chopped for garnish)
- •½ tsp red pepper flakes (for heat)
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Toss sweet potatoes, cauliflower, and onions with olive oil, salt, and black pepper on a large rimmed baking sheet.
- 3
Roast for 20-25 minutes, until the cauliflower shows charred edges and sweet potatoes are fork-tender.
- 4
In a small saucepan, sauté minced garlic and chopped sun-dried tomatoes in a tablespoon of oil from the sun-dried tomato jar.
- 5
Stir in heavy cream and simmer for 3-5 minutes until the sauce thickens slightly and takes on a pale orange hue.
- 6
Transfer roasted vegetables to a shallow white ceramic baking dish.
- 7
Pour the cream sauce evenly over the vegetables, ensuring that each piece is coated.
- 8
Sprinkle grated parmesan cheese over the top.
- 9
Return the dish to the oven at 400°F (200°C) for another 10-12 minutes, until bubbling and caramelized.
- 10
Garnish with fresh parsley and red pepper flakes before serving.
Nutrition (per serving)
385
Calories
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