Marry Me Roasted Vegetable Bake
The Marry Me Roasted Vegetable Bake is a stunning side dish that features a delightful combination of charred cauliflower, sweet potatoes, and red onions all enveloped in a rich, creamy sun-dried tomato sauce. This dish offers a wonderful contrast of textures, with fork-tender sweet potatoes and crispy, charred cauliflower florets. Perfect for special occasions or as a luxurious addition to any meal, this bake is both visually appealing and satisfying.
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)
- •1.5 cups heavy cream
- •0.5 cups sun-dried tomatoes (oil-packed and chopped)
- •5 cloves garlic (minced)
- •0.5 cups parmesan cheese (grated)
- •0.25 cups fresh parsley (chopped for garnish)
- •0.5 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)
Calories
385
