Roasted Potatoes and Cauliflower With Chives

Adapted from a recipe I found at epicurious.com. You could use more olive oil if it is your preference. I tend to cook with as little oil as I can get away with.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 10  ounces  ruby gold baby potatoes
• 3⁄4 lb cauliflower, cut into small flowerets
•  olive oil flavored cooking spray
• 2  teaspoons  minced garlic
•  salt and pepper
• 1⁄4 cup fresh chives, chopped
•  fat free sour cream (for serving) (optional)

Directions

1. Preheat oven to 450 degrees F.
2. Cut potatoes in half, about ½ inch pieces. In a large Ziploc bag, toss potatoes, garlic, a few sprays of cooking spray to coat, and salt and pepper to taste.
3. Put potatoes in a glass baking dish and roast, uncovered, for about 15 minutes, turning occasionally.
4. While potatoes are roasting, put cauliflower in the same Ziploc bag, toss with more salt and pepper to taste, and a few sprays of cooking spray to coat.
5. When 15 minutes are up, stir the cauliflower into the potatoes, mixing well. Roast for 10-15 minutes more, until cauliflower is tender and starting to golden.
6. Toss with fresh chives and serve with sour cream if desired!