Roasted Cauliflower

If you want to entice your children to eat their veggies, then you can't find much of a better option than caramelized roasted cauliflower. My daughter could eat most of a head of cauliflower all by herself. It is that good. And you're going to want to try this. There is so much flavor in this cauliflower, and the caramelization just puts it over the top.

Cauliflower
Olive oil
Salt
Pepper
Paprkia
Garlic Powder
Lemon Pepper Seasoning

Preheat oven to 400 degrees if cooking the cauliflower by itself. You can also use whatever temperature the rest of your dishes use and adjust the cook time accordingly. Cut off the green and stalk of the cauliflower, and then cut the cauliflower into florets.

Lightly coat the cauliflower with olive oil.

Evenly sprinkle the spices over the cauliflower, and then use your hands to toss it and ensure the spices are covering each piece.

Place the cauliflower in a foil-lined dish, and bake until caramelized until your liking. I prefer much darker caramelized pieces; my husband likes his much lighter. Start checking it about 30 minutes and pull it to your taste.

Herb Roasted Potatoes

Potatoes are another item that is very versatile and a common staple in my kitchen. This recipe, specifically, I found on Pinterest at Lemon Herb Roasted Potatoes. I have made this recipe several times, and they are delicious every single time. I've used fresh herbs and dried herbs; I've used russet and fingerlings and small golden butter potatoes and more. This recipe is delicious no matter how you decide to try it. I often fix these with my Chicken Piccata, and they accompany it well. The recipe is rather simple, but it does take a bit of time to roast the potatoes correctly, so plan accordingly.

6- 8 large sized russet potatoes, peeled (if desired) and cut into 1½ to 2 inch chunks
juice of one lemon
¼ to ⅓ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
½ tsp kosher salt
½ tsp cracked black pepper

1/2-1 tsp garlic powder
1½ Tbsp dried herbs, oregano, thyme and rosemary are good choices

Preheat oven to 375 degrees, and while it is heating up, place the roasting pan in the oven to heat up. Allowing the pan to get hot will help keep the potatoes from sticking when you put them in the oven. 

Peel (if desired) and cut potatoes. Boil them for only four minutes.

Drain the potatoes.

Add lemon juice and toss potatoes until they absorb it all.

Add oil and herbs and toss potatoes.

Once pan is hot, pull it from the oven and pour the potatoes in the pan.

Roast potatoes for 60-75 minutes, stirring and turning potatoes every 15 minutes or so, until potatoes are tender with crispy edges. Pair with your favorite meal and enjoy!