Erika is a Syracuse native who lives in Rochester with her husband and daughter. She is a research insights consultant with Excellus BlueCross BlueShield.
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Ingredients
- 3 large Russet (baking) potatoes
- 3 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1 1/2 tsp paprika
- 1/2 tsp salt
- 1 tsp black pepper
- 1 small head cauliflower cut into small flowerets
- 1/3 cup fresh chives sliced, plus 8 whole chives for garnish if desired
Ingredients
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Instructions
- Cut the potatoes to ¾ inch cubes. Place on a jelly-roll pan and toss with the oil, garlic powder, rosemary, paprika, salt and pepper. Roast the potatoes in the middle of a preheated 450°F. oven, turning them occasionally, for 15 minutes. Add the cauliflower, toss the mixture well, and roast 10 minutes or until the cauliflower is tender and golden in spots. Toss the vegetables with chives and serve topped with a garnish of whole chives.