Cider Roasted Vegetables

Photo: Cider Roasted Vegetables
This rich and robust recipe is a must-have side for any holiday dinner.
8-10 Servings
  • ¼ cup apple cider vinegar
  • 1 cup sparkling apple cider
  • ¼ cup extra virgin olive oil
  • 2-3 cloves garlic, minced
  • 2 Tablespoons honey or agave
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons Italian seasonings
  • Salt and pepper, to taste
  • 1 cup chopped carrots
  • 1 cup chopped Okinawan sweet potatoes
  • 1 cup chopped red potatoes
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1 cup chopped winter squash of choice (optional)
  • Fresh herbs such as thyme leaves, rosemary leaves, or chopped sage
  1. Preheat oven to 400°.
  2. Combine apple cider vinegar, apple cider, olive oil, garlic, honey, mustard, and seasonings in a large mixing bowl. Whisk together until combined. Set aside
  3. Add in remaining ingredients, except for fresh herbs, and toss well to coat. Transfer to a 9”x 13” baking pan with deep sides. Arrange vegetables in a single even layer.
  4. Roast for 45 minutes, stirring every 15 minutes, or until tender and golden brown around the edges. Transfer to a serving platter and garnish with fresh herbs. Happy Holidays!