Easy Cider Roasted vegetables
Ingredients
1 sweet or red onion, cut into wedges
2 carrots, sliced
6 baby gold, purple or red potatoes, cut up
1 1/2 cups butternut squash or pumpkin, peeled, cubed
Half a cabbage- green or purple- sliced
1 1/2 cups broccoli florets
1 cup cauliflower florets
1 yellow squash, cut into half moons
A few green beans, whole, trimmed
A portobello mushroom or two, sliced
Lots of garlic, several whole or minced cloves
Ingredients for the sauce
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
1 cup natural apple cider or apple juice
1 tablespoon agave, honey or brown sugar
This is such a simple & healthy recipe that anyone can make.
Instructions
Chop the vegetables and place them with some coconut oil into a large roasting pan. Season the vegetables with sea salt and fresh ground pepper. Proceed to make your sauce.
Stir to blend. Pour the sauce over the vegetables & toss well to coat.
Sprinkle with warming spices, if you like such as curry, nutmeg, a touch of cinnamon or some thyme. Roast for 30 to 45 minutes or until the vegetables are tender.
Serve with cooked brown rice or quinoa & add a good quality protein of your preferred choice. I enjoyed mine with chilli chickpeas.
Benefits
Seasonal vegetables are packed with all the natural antioxidants our bodies require to protect us from seasonal illnesses & keep us energised & in peak condition.
I have used a variety of brightly coloured vegetables because they are packed with phytonutrients.
Red onions are an excellent source of vitamin C, & dietary fibre. They are rich in flavonoids & quercetin due to their colour, which are powerful antioxidants.
Onions like garlic used in this recipe are anti-inflammatory & anti-viral so have good immune protecting qualities.
Purple potatoes are packed with four times the amount of antioxidants than standard white potatoes.
They also benefit from good levels of phytonutrients & plenty of fibre. All potatoes are high in potassium, which helps to regulate blood pressure.
Purple cabbage & broccoli are cruciferous vegetables, which are probiotic foods & they possess sulphur-containing compounds, which have been shown to have cancer-fighting properties.
Mushrooms are a good source of selenium, copper, niacin, phosphorous, & potassium. They are an anti-inflammatory food, containing high levels of beta-glucan compounds that keep immune cells alert, plus a powerful antioxidant called ergothioneine that helps lower body inflammation.
The source for this dish contains good omega 3’s and the apple cider vinegar is wonderfully alkaline for your body & will support your natural stomach acids to digest this dish with ease.
