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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
• ‍
• Dressing:
• 3 tablespoons avocado oil
• 3 tablespoons apple cider vinegar
• 1 cup natural apple cider
• 1 tablespoon honey

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