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:

312 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, No Sugar Added

Daily value:

16%

Servings:

4
  • Fat 60g 93%
  • Carbs 164g 55%
  • Saturated 9g 45%
  • Fiber 67g 266%
  • Sugars 71g
  • Monounsaturated 37g
  • Polyunsaturated 9g
  • Protein 49g 98%
  • Sodium 1,056mg 44%
  • Calcium 800mg 80%
  • Magnesium 438mg 109%
  • Potassium 6,868mg 196%
  • Iron 15mg 82%
  • Zinc 7mg 47%
  • Phosphorus 1,143mg 163%
  • Vitamin A 228µg 25%
  • Vitamin C 1,068mg 1,780%
  • Thiamin (B1) 2mg 105%
  • Riboflavin (B2) 2mg 97%
  • Niacin (B3) 14mg 71%
  • Vitamin B6 4mg 198%
  • Folic Acid (B9) 1,104µg 276%
  • Vitamin E 16mg 78%
  • Vitamin K 836µg 1,044%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...