- Earl S. (Tupperware) Tupper born (1907)
Roasted Vegetables with Cider and Coriander
- 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
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.
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.