Roasted Vegetables with Cider and Coriander

Staff Writer
Roasted Vegetables with Cider and Coriander
Roasted Vegetables with Cider and Coriander
Amie Valpone

Roasted Vegetables with Cider and Coriander

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.

Ready in
30 m
4
Servings
289
Calories Per Serving
Deliver Ingredients

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.

Roasted Vegetables Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Vegetables Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
15g
23%
Sugar
15g
N/A
Saturated Fat
2g
11%
Protein
11g
22%
Carbs
36g
12%
Vitamin A
57µg
6%
Vitamin B6
0.9mg
42.5%
Vitamin C
223mg
100%
Vitamin E
4mg
20%
Vitamin K
206µg
100%
Calcium
202mg
20%
Fiber
15g
61%
Folate (food)
231µg
N/A
Folate equivalent (total)
231µg
58%
Iron
4mg
22%
Magnesium
100mg
25%
Monounsaturated
9g
N/A
Niacin (B3)
3mg
16%
Phosphorus
251mg
36%
Polyunsaturated
2g
N/A
Potassium
1470mg
42%
Riboflavin (B2)
0.4mg
21.6%
Sodium
214mg
9%
Thiamin (B1)
0.3mg
22.9%
Zinc
2mg
11%