1. Heat oven to 450°F (232°C). Line a sheet pan with foil and preheat the pan in the oven for 5 minutes (helps with caramelization).

2. In a big bowl whisk oil, smoked paprika, cayenne, garlic powder, onion powder, brown sugar and salt.

3. Toss cauliflower and sweet potatoes in the spice oil until evenly coated. Carefully spread onto the hot pan in a single layer. Roast 22–28 minutes, flipping once, until deeply browned and tender. 'Whisk melted butter and honey; drizzle over the hot veg and toss on the pan. Serve with crunchy dill pickles and ranch/yogurt for the full Nashville vibe.

4. Whisk melted butter and honey; drizzle over the hot veg and toss on the pan.

5. Serve with crunchy dill pickles and ranch/yogurt for the full Nashville vibe.