Tested and tried, even changed a little in the Maine kitchen of Cher Jones
Wash and cut your choices of vegetables, and toss the into a large baking pan.
Preheat oven to 375 degrees.
Put on a pot of your favorite brown rice or quinoa.
If you have never done this before, here’s a grand mix, but really, any vegetable that
you enjoy will do, in fact, if you don’t particularly like a vegetable, this will turn you
into a real fan!
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 or sliced
1 1/2 broccoli florets
1 cup cauliflower florets
1 yellow squash cut into half moons
A few green beans, whole trimmed
A portobello mushroom or two cut up
Lots of garlic, several whole or chopped cloves
Toss about a bit into a large roasting pan. Season at least with salt and pepper.
Make your Cider Roasting Sauce
3Tbs. Extra virgin olive oil
3Tbs. apple cider vinegar
1 cup natural apple cider
1Tbs. agave, honey or brown sugar
Stir to blend, pour over vegetables, tossing well to coat. Sprinkle with warming spices,
if you like, a touch of cinnamon, nutmeg, curry, thyme. Roast 30 to 45 minutes, until
the veggies are tender. Serve over cooked brown rice or quinoa.
Add crumbles of goat cheese.