September's Cinnamon Cider Roasted Vegetables
Given September and the season, we have been blessed with more sunny skies than we could have hoped for here in Vancouver. But today, as the month draws to a close, showers have slipped in and with them the suggestion of cozy sweaters, woolen socks, and the scent of cinnamon and apple cider to warm these wholesome roasted vegetables and the months to come.
{RECIPE} CINNAMON CIDER ROASTED VEGETABLES
{MAKES} A lot, enough to serve 4-6 people, depending on how much they like their vegetables…
{INGREDIENTS}
This simple recipe works with any combination of your favourite September vegetables, from sweet potatoes and swiss chard to shallots and squash. Combine colours and textures for flavour and crunch.
Fall Vegetables (or a combination of your own):
6 cloves garlic
1 red onion cut into wedges (approx. 1 C )
6 small carrots, sliced (approx. 2 C)
1/4 head purple cabbage, sliced (approx. 4 C)
1 small head broccoli, cut into florets (approx. 4C)
2 zucchini, sliced (approx. 4 C)
scattering of salt and freshly ground pepper
Cinnamon Cider Roasting Sauce:
1 C natural apple cider or apple juice
3 TB extra virgin olive oil
3 TB apple cider vinegar
1 TB honey or brown sugar
1/2 tsp cinnamon
{DIRECTIONS}
one. Preheat the oven to 375 degrees F.
two. Cut vegetables into similar-sized pieces, with root vegetables (such as carrots) sliced slightly smaller as they take longer to roast.
three. Toss vegetables into a large pan and season with salt and pepper.
four. In a small bowl, combine all ingredients for the cinnamon cider roasting sauce.
five. Pour sauce over vegetables then roast them in the oven for 40-50 minutes, to your personal desired level of crunchiness. Toss at least twice to combine ingredients.
{INSPIRED BY}
Karina’s recipe for Cider Roasted Vegetables from her gluten free kitchen.
