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.


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.


Calories per serving:

312 calories

Dietary restrictions:

Balanced, High Fiber Vegan, Vegetarian, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 15g 23%
  • Carbs 41g 14%
  • Saturated 2g 11%
  • Fiber 17g 67%
  • Sugars 18g
  • Monounsaturated 9g
  • Polyunsaturated 2g
  • Protein 12g 25%
  • Sodium 264mg 11%
  • Calcium 200mg 20%
  • Magnesium 109mg 27%
  • Potassium 1,717mg 49%
  • Iron 4mg 21%
  • Zinc 2mg 12%
  • Phosphorus 286mg 41%
  • Vitamin A 57µg 6%
  • Vitamin C 267mg 445%
  • Thiamin (B1) 0mg 26%
  • Riboflavin (B2) 0mg 24%
  • Niacin (B3) 4mg 18%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 276µg 69%
  • Vitamin E 4mg 19%
  • Vitamin K 209µg 261%
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