Roasted Vegetables with Cider

4 garlic cloves
1 onion
1 large carrot
1 cup broccoli florets
4 baby potatoes
1 cup butternut squash
1 yellow squash
A few green beans
A few portobello mushrooms
Salt and Pepper to taste


For sauce:
2 tbsp olive oil
3 tbsp apple cider vinegar
1/2 cup apple juice
1 tbsp honey or sugar


1. Cut the vegetables into long wedges and sprinkle salt and pepper on them.
2. Mix all the sauce ingredients well.
3. Sprinkle sauce over vegetables so that it coats evenly.
4. Roast on medium heat for 30-35 minutes till vegetables are cooked and crisp.
5. Serve with a side or rice or quinoa.

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