Just a quick post today. I don’t have pictures of the process, but I promise that it’s so easy there is really no need. We make these delicious potatoes frequently, because as the title points out, they’re one of our favorites. They’re crisp on the outside, deliciously tender inside, with a wonderful garlic and rosemary flavor. Well worth the 35 minutes. Roast them while you make your main course.
I love most vegetables, and my favorite way to eat almost any type of vegetable is roasted. For a long time however, I steered clear of cauliflower. Cauliflower is like broccoli’s wimpy younger brother. It’s one of the reasons that I will never buy a store-bought vegetable trays. It’s colorless and kind of boring, and it doesn’t even have the fun little buds that broccoli has.
Roasted cauliflower? I should have known it would be awesome. Roasted cauliflower is a whole different ballgame. It’s tender, flavorful, and anything but boring. Add eggplant and garlic, and you’ve got a winning combo.