New Member + TNT Recipe: Cider Roasted Vegetables

[Guest guest]

Hello. I'm new to the group and a 2-month Vegan due to health. I love it!

I'm excited to be here and hope there's lots of recipe sharing going on.

 

This recipe comes from (as you can see) Katrina's Kitchen. It is a GF site,

but I'm not sure it's Vegan - might be Vegetarian - Worth a pop over

anyway - URL in recipe and there's a photo of this dish at the site.

 

One of my favorite recipes!

 

Nice to meet everyone,

Sherilyn S.

 

 

 

* Exported from MasterCook *

 

% Cider Roasted Vegetables

 

Recipe By :Katrina's Kitchen

Serving Size : 0 Preparation Time :0:00

Categories : Tried and Enjoyed VMC Apr 09

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 red onion -- or sweet, cut into wedges

2 carrots -- sliced

6 red potatoes -- baby gold, or purple, cut up

1 1/2 cups butternut squash -- or pumpkin, peeled, cubed

1/2 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

1 portobello mushroom -- or 2, sliced or cut up

several whole garlic -- or minced cloves

Cider Roasting Sauce:

3 tablespoons extra virgin olive oil

3 tablespoons apple cider vinegar

1 cup natural apple cider

1 tablespoon brown sugar -- or agave

spices -- see directions

To Serve:

Quinoa -- or brown rice

 

While the veggies are roasting their earthy little hearts out, getting all

golden and tender and sweet, put on a pot of your favorite brown rice or

quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or

Old Bay Seasoning.

 

Preheat the oven to 375 degrees F.

 

Wash and cut your favorite mix of vegetables and toss them into a large

baking pan. Mix and match. Some folks worry about pairing the wrong

vegetables but honestly, I've never had a problem combining. Just make sure

you cut the assorted veggies in an evenhanded manner, keeping the sizes

relatively close. Denser vegetables like carrots I usually slice thinner,

knowing they'll take a bit longer to cook through.

 

Toss the vegetables into a large roasting pan. Season the veggies with sea

salt and fresh ground pepper. Make your sauce.

 

Cider Roasting Sauce: Stir to blend. Pour the sauce over the veggies, toss

well to coat.

 

Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of

cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are

tender, to your liking.

 

Serve over cooked brown rice or quinoa. Add a condiment for more protein-

hummus is especially delicious with roasted vegetables. Add crumbles of goat

cheese, if you like.

 

Source:

 

" http://glutenfreegoddess.blogspot.com/2005/11/brown-rice-roasted-vegetables

..html "

S(MC Format:):

" Sherilyn S., April 2009 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1103 Calories; 43g Fat (33.2%

calories from fat); 25g Protein; 171g Carbohydrate; 29g Dietary Fiber; 0mg

Cholesterol; 171mg Sodium. Exchanges: 6 1/2 Grain(Starch); 10 1/2

Vegetable; 0 Fruit; 8 Fat; 1/2 Other Carbohydrates.

 

NOTES : Because the Serving size changes per amount and types of vegetables

used, there is no way to give Nutritional Information. -SS.

 

FANTASTIC! We had these for Easter. It was my main meal and everyone

noshed on the veggies. I used red onion, a small bag of baby carrots,

butternut squash, cabbage, broccoli, portobello mushroom, several garlic

cloves and a few green beans. I don't eat sugar, but did use brown sugar in

this recipe and I'm pleased I did. Things were so hectic in the kitchen, we

forgot to put curry in the quinoa. Tasting quinoa on its own, I thought its

pretty nasty, but I use about 1 1/2 tablespoons under the veggies and it was

good. 4/12/09 -SS.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0