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 or cut up
Lots of garlic, several whole or minced cloves
Cider Roasting 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
Preheat the oven to 375F.
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. 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 or parsley. Roast for 30 to 45 minutes- or until the veggies are tender, to your liking.
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. Serve veggies 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.