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:

299 calories

Dietary restrictions:

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, Alcohol Free, No Sugar Added

Daily value:

15%

Servings:

4
  • Fat 15g 23%
  • Carbs 38g 13%
  • Saturated 2g 11%
  • Fiber 15g 60%
  • Sugars 16g
  • Monounsaturated 9g
  • Polyunsaturated 2g
  • Protein 12g 24%
  • Sodium 263mg 11%
  • Calcium 195mg 20%
  • Magnesium 102mg 25%
  • Potassium 1,595mg 46%
  • Iron 4mg 20%
  • Zinc 2mg 11%
  • Phosphorus 273mg 39%
  • Vitamin A 57µg 6%
  • Vitamin C 266mg 443%
  • Thiamin (B1) 0mg 25%
  • Riboflavin (B2) 0mg 23%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 1mg 47%
  • Folic Acid (B9) 264µg 66%
  • Vitamin E 4mg 19%
  • Vitamin K 207µg 259%
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