Roasted Vegetables with Cider and Coriander

Roasted Vegetables with Cider and Coriander
Staff Writer
Roasted Vegetables with Cider and Coriander

Amie Valpone

Roasted Vegetables with Cider and Coriander

I only used a little bit of oil in this recipe. Three tablespoons is all you’ll need and believe me — you won’t miss the rest.

The secret? Apple cider vinegar and fresh oregano. What flavor these two create! They made my apartment smell amazing. I honestly don’t know if I’d ever used fresh oregano before making this dish but I highly recommend finding some and tossing it into this roast.

The best part is that these roasted veggies won’t be soggy or soft tomorrow — they’ll still be nice and pretty and can be used for the week in your salads, omelettes, and whole grains. Nothing like cooking once and eating twice.

Ingredients

  • head cauliflower, cut into florets
  • head broccoli, cut into florets
  • large eggplant, cut into ½-inch chunks
  • cloves elephant garlic
  • 1/2  teaspoon  cumin
  • 1/4  teaspoon  sea salt
  • 1/6  teaspoon  freshly ground white pepper
  • 1  teaspoon  ground coriander
  • 1  teaspoon  cinnamon
  • 3  tablespoons  olive oil
  • 2  tablespoons  apple cider vinegar
  • Juice of 1 orange
  • 1  teaspoon  orange zest
  • 2  tablespoons  ground pistachios
  • 2  tablespoons  oregano, chopped finely

Directions

Preheat the oven to 400 degrees.

Combine all of the ingredients except for the oregano in a large bowl and gently toss to combine. Transfer the mixture to a large roasting pan.

Bake until the vegetables are tender, about 20-25 minutes. Remove from the oven and set aside to cool for 2 minutes before serving. Top with the oregano. Enjoy.

Nutritional Facts

Total Fat
13g
19%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
7mg
2%
Carbohydrate, by difference
2g
2%
Protein
2g
4%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
9mg
1%
Choline, total
1mg
0%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
19mg
3%
Selenium, Se
1µg
2%
Sodium, Na
16mg
1%
Water
21g
1%

Roasted Vegetables Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Vegetables Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.