Roasted Sweet Potato and Mixed Vegetables with Onion-Leek Sauce


  • 2 large sweet potatoes, peeled and cubed
  • 1 broccoli crown, cut into florets
  • 3 stalks of celery, chopped
  • 1 romaine heart, chopped
  • 1 bunch of green onions, chopped
  • 1 large cauliflower, cut into florets
  • 1 yellow onion, diced
  • 2 fresh leeks, cleaned and sliced
  • Olive oil
  • Salt and pepper to taste
  • Optional: herbs like rosemary or thyme


  1. Preheat your oven to 400°F (200°C).
  2. Place the cubed sweet potatoes, broccoli florets, cauliflower florets, and chopped celery on a large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and optional herbs. Toss to coat evenly.
  3. Roast the vegetables in the preheated oven for about 25-30 minutes or until they are tender and have a nice color, stirring occasionally.
  4. While the vegetables are roasting, heat a tablespoon of olive oil in a pan over medium heat. Add the diced yellow onion and sliced leeks. Sauté until they are soft and translucent, about 10 minutes.
  5. Once the onion and leeks are soft, you can blend them with a bit of water in a blender to make a smooth sauce. Adjust the seasoning with salt and pepper.
  6. Take the roasted vegetables out of the oven and let them cool slightly.
  7. In a large bowl, combine the roasted vegetables with the chopped romaine hearts and green onions.
  8. Drizzle the onion-leek sauce over the mixed vegetables and toss to combine.
  9. Serve warm as a hearty side dish or a vegetarian main course.

Enjoy your colorful and nutritious meal!