Roasted Vegetables
Turn everyday vegetables into a gourmet delight with this easy recipe for roasted vegetables. Roasted vegetables are great accompaniments pasta, rice or almost anything. A healthy and nutritious way to add flavor and color to your dinner table.
1 sweet or red onion, cut into wedges
2 carrots, sliced
6 baby red potatoes, cut up
1 1/2 cups pumpkin, peeled and cubed
1/2 green or purple cabbage, sliced
1 1/2 cups broccoli florets
1 cup cauliflower florets
1 yellow squash, sliced into semi-circles
Handful of green beans, whole but trimmed
6-7 cloves of garlic, minced
Sea salt and pepper to taste
For the sauce:
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
1 cup natural apple cider
1 tablespoon honey
Preheat the oven to 375 deg. F. Place all the vegetables into a large roasting pan. Season the veggies with sea salt and pepper. Prepare the sauce by blending all the ingredients together. Pour the sauce over the vegetables and toss well.
Place the roasting pan in the oven and roast the vegetables for about 30 minutes or till tender.
You could add a sprinkling of thyme or even curry powder to the vegetables just before roasting them.
Don't restrict yourself to the combination of vegetables given here. Almost all vegetables combine well with each other.