Roasted Potatoes and Cauliflower With Chives

• ruby gold baby potatoes↗10 ounces
• cauliflower, cut into small flowerets↗3⁄4 lb
• olive oil flavored cooking spray
• minced garlic2 teaspoons
• salt and pepper
• fresh chives, chopped1⁄4 cup
• fat free sour cream↗

  (for serving) (optional)

Step-by-step instructions

1. 1

   Preheat oven to 450 degrees F.

2. 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. 3

   Put potatoes in a glass baking dish and roast, uncovered, for about 15 minutes, turning occasionally.

4. 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. 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. 6

   Toss with fresh chives and serve with sour cream if desired!