Roasted Vegetables with Cider and Coriander Recipe
Daily Value: 15%
Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||267µg||67%|
|Fatty acids, total monounsaturated||9g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
Total time: 30 minutes
Special Designations: Low-fat, Vegan, Gluten-free, Healthy
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