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Easy Cider Roasted Vegetables Recipe

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Author: Karina Allrich- The Gluten Free Goddess
 
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Easy Cider Roasted Vegetables Recipe
 
 

Roasted Vegetables

While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or Old Bay Seasoning.

 

Preheat the oven to 375 degrees F.

 

Wash and cut your favorite mix of vegetables and toss them into a large baking pan. Mix and match. Some folks worry about pairing the wrong vegetables but Karina has never had a problem combining. She recommends making sure that you cut the assorted veggies in an evenhanded manner, keeping the sizes relatively close. For denser vegetables like carrots, Karina usually slice thinner, knowing they'll take a bit longer to cook through.

 

1 sweet or red onion, cut into wedges

2 carrots, sliced

6 baby gold, purple or red potatoes, cut up

1 1/2 cups butternut squash or pumpkin, peeled, cubed

Half a cabbage- green or purple- sliced

1 1/2 cups broccoli florets

1 cup cauliflower florets

1 yellow squash, cut into half moons

A few green beans, whole, trimmed

A portobello mushroom or two, sliced or cut up

Lots of garlic, several whole or minced cloves

 

 

Toss the vegetables into a large roasting pan. Season the veggies with sea salt and fresh ground pepper. Make your sauce.

 

Cider Roasting Sauce:

 

3 tablespoons extra virgin olive oil

 

3 tablespoons apple cider vinegar

1 cup natural apple cider

1 tablespoon agave, honey or brown sugar

 

Stir to blend. Pour the sauce over the veggies, toss well to coat.

 

Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are tender, to your liking.

 

Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables. Add crumbles of goat cheese, if you like.

 

More Options:

 

Add a can of drained white beans or chick peas for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through.

 

Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups.

 

Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.


View this recipe on Karina's Blog: The Gluten Free Goddess


For more great Recipes by Karina Allrich, The Gluten Free Goddess, visit her website at: http://glutenfreegoddess.blogspot.com/

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