With another holiday coming up, I decided to roast some more veggies to add to the rotation. For Easter, it isn’t really like Thanksgiving or Chirstmas where you need all the fixings. All the heaviness of creamed things, or buttered-down goodness. Here is a wonderfully-flavored Balsamic & Soy Roasted Cauliflower and Potatoes.
I had seen this recipe on Guy Fieri’s show Guy’s Big Bite. It was an old episode but that doesn’t matter – food and recipes never go out of style. Guy roasted some huge piece of meat in balsamic vinegar, soy sauce, and fresh rosemary. I watched and immediately thought – yum! Soy and balsamic? Who needs meat, I have veggies! So I started thinking about what veg were on sale this week and cauliflower and potatoes it was.
Although my store had huge heads of cauli for only $2 and 5 pound bags of potatoes for $1, they were completely out of fresh rosemary. Weird but true, so I had to use my dried. No biggie. All I did was pour the soy, balsamic, rosemary, garlic powder, and pepper in a large ziplock bag. Then I chopped five small potatoes into small chunks and dumped in bag. Next I cut the cauliflower in half, then in half again, then cut the florets off and dropped into the bag. When dropping in the cauli, only add enough to be able to close the bag – I was able to use 3/4 of the head. Close the bag and mix, shake, and squish the marinade over the veg. Set in fridge for 2-3 hours, turning a few times. Roast at 375 degrees for 45 minutes.
#side note: if using dried rosemary, be sure to measure and pour on cutting board and chop finely. Do this so you won’t have large dried pieces to try and chew.
2 Tbsp Kikkomans Gluten-Free Soy Sauce
2 Tbsp Star Balsamic Vinegar
2 Tbsp Garlic Powder
1 Tbsp Black Pepper
1 Tbsp Dried Rosemary, chopped
5 Small Potatoes, washed and chopped small
3/4 Head Cauliflower, washed and chopped small
1. In a large ziplock bag pour soy sauce, vinegar, garlic, pepper, and rosemary. Mix a little.
2. Wash potatoes then chop into smallish pieces and add to bag.
3. Wash cauliflower then slice in half, then in half again. Carefully either chop the cauli into small chunks or cut florets off. Drop all into ziplock bag. Only add enough to still be able to zip the bag.
4. Close bag and turn, squeeze, or squish the bag to get the marinade and spices over everything.
5. Let sit in fridge for 2-3 hours, turning a few times.
6. Set oven to 375 degrees. Lay out a baking sheet with a sheet of parchment paper. Pour veggies and leftover marinade on sheet.
7. Roast for 45 minutes, mixing somewhere in the middle.