Roasted Potatoes and Cauliflower with Chives

1. 1

   Peel the potatoes, with a melon-ball cutter scoop out as many balls as possible from them, and in a jelly-roll pan toss the balls with the oil and salt and pepper to taste.

2. 2

   Roast the potatoes in the middle of a preheated 450F.

3. 3

   oven, turning them occasionally, for 15 minutes.

4. 4

   Add the cauliflower, toss the mixture well, and roast it for 10 minutes, or until the cauliflower is tender and golden in spots.

5. 5

   Toss the vegetables with the sliced chives and salt and pepper to taste and serve them garnished with the whole chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.