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Roasted Califlower with Cranberries

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Prep: 15 mins
  • Roast: 30 mins 450°

Roasted Califlower with Cranberries

Ingredients

Directions

  1. Preheat oven to 450 degrees F. Place cauliflower and onion in a shallow baking pan. Drizzle with olive oil and sprinkle with 1/2 tsp. salt. Stir to coat. Spread in an even layer. Roast, uncovered, for 30 minutes or until cauliflower and onion are tender, stirring in cranberries halfway through roasting.
  2. Meanwhile, in a small saucepan whisk together balsamic vinegar, honey, the remaining 1/2 tsp. salt, and pepper. Simmer, uncovered, until sightly thickened, about 10 minutes. Pour balsamic mixture over roasted cauliflower mixture; toss to coat. Transfer mixture to a platter. Sprinkle with mint before serving.

Nutrition Facts (Roasted Califlower with Cranberries)

    Per serving:
  • 135 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 0 mg chol.,
  • 281 mg sodium,
  • 21 g carb.,
  • 4 g fiber,
  • 14 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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