Roasted Vegetables with Cider and Coriander

Roasted Vegetables with Cider and Coriander
Amie Valpone

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

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.

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.

Nutrition

Calories per serving:

310 calories

Dietary restrictions:

Balanced, High Fiber Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

16%

Servings:

4
  • Fat 60g 93%
  • Carbs 163g 54%
  • Saturated 8g 41%
  • Fiber 69g 278%
  • Sugars 63g
  • Protein 49g 99%
  • Sodium 1,056mg 44%
  • Calcium 800mg 80%
  • Magnesium 438mg 109%
  • Potassium 6,875mg 196%
  • Iron 15mg 83%
  • Zinc 7mg 47%
  • Phosphorus 1,150mg 164%
  • Vitamin A 4,644IU 93%
  • Vitamin C 1,068mg 1,780%
  • Thiamin (B1) 1mg 99%
  • Riboflavin (B2) 2mg 91%
  • Niacin (B3) 14mg 70%
  • Vitamin B6 4mg 193%
  • Folic Acid (B9) 1,104µg 276%
  • Vitamin E 16mg 78%
  • Vitamin K 836µg 1,044%
  • Fatty acids, total monounsaturated 37g
  • Fatty acids, total polyunsaturated 9g
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