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Cider-Roasted Vegetables
Ingredients
- Vegetables:
- 6 baby gold, purple, or red potatoes, cut up (may also use yams or sweet potatoes)
- ½ cups butternut squash or pumpkin, peeled and cubed
- 3 tablespoons avocado oil
- 1 sweet or red onion, cut into wedges
- 2 carrots, sliced
- ½ head of cabbage (green or purple), sliced
- 1½ cups broccoli florets
- 1 cup cauliflower florets
- 1 yellow squash, cut into half moons
- 1 handful whole green beans, trimmed
- 1-2 portobello mushrooms, sliced or cut up
- 1-2 cloves of garlic, minced
- sea salt and ground pepper
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- Dressing:
- 3 tablespoons avocado oil
- 3 tablespoons apple cider vinegar
- 1 cup natural apple cider
- 1 tablespoon honey
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