By Lori, made into a recipe by the Gracious Vegan
My sister is an excellent cook. She often makes this dish when we eat together, and finally I had to nail it down in order to share with others. The combination of vegetables is surprisingly tasty--you can taste each one, but they harmonize so well. They can be cooked all together rather than roasting them separately--a hassle that Lori would never abide. She loves her Montreal steak seasoning and puts it on a lot of things.
Preheat the oven to 475°
The vegetables – for 3-4 servings, make 8 cups (total) of ¾”-ish chunks or medium florets of the following vegetables. You can change the proportions depending on preference.
- Broccoli (1 small crown), florets and stems
- Cauliflower (1/2 head), florets and core
- Red pepper (1), seeded
- Sweet potato (1 small), peeled
Toss vegetables with
- 2 Tablespoons olive oil
- 1 Tablespoon Montreal steak seasoning
- ½ teaspoon salt (or none, if your seasoning mix includes salt)
Spread the vegetables on a 12” x 17” sheet pan lined with foil.
Bake at 475° for 20 minutes. Then flip and stir. Return to the oven for about 10 more minutes, until tender and browned.
If you double the recipe, you can roast two pans at once. When you flip and stir after 20 minutes, move the lower pan to the upper shelf and vice versa.
Timing: With vegetable prep and cooking time, about 50 minutes
Nutrition: Mostly whole-food