Roasted Vegetables with Cider and Coriander Recipe


Nutrition

Cal/Serving: 298
Daily Value: 15%
Servings: 4

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
Fat15g23%
Saturated2g10%
Carbs38g13%
Fiber16g62%
Sugars14g0%
Protein12g24%
Sodium263mg11%
Calcium195mg20%
Magnesium102mg25%
Potassium1596mg46%
Iron4mg20%
Zinc2mg11%
Phosphorus274mg39%
Vitamin A1147IU23%
Vitamin C266mg443%
Thiamin (B1)0mg24%
Riboflavin (B2)0mg22%
Niacin (B3)3mg16%
Vitamin B61mg46%
Folic Acid (B9)264µg66%
Vitamin E4mg19%
Vitamin K207µg259%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Roasted Vegetables with Cider and Coriander
Amie Valpone

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.

2.791665
Ratings48

INGREDIENTS

  • 1 head cauliflower, cut into florets
  • 1 head broccoli, cut into florets
  • 1 large eggplant, cut into ½-inch chunks
  • 2 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.

Recipe Details

Click here to see more recipes from The Healthy Apple.

Servings: 4
Total time: 30 minutes
Cuisine: American
Special Designations: Low-fat, Vegan, Gluten-free, Healthy

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