Easy Cider Roasted vegetables – vegan and gluten Free

March 23, 2018 • Main Courses • Views: 2865

This is such a simple & healthy recipe that anyone can make.


1 sweet or red onion, cut into wedges
2 carrots, sliced
6 baby gold, purple or red potatoes, cut up
1 1/2 cups butternut squash or pumpkin, peeled, cubed
Half a cabbage- green or purple- sliced
1 1/2 cups broccoli florets
1 cup cauliflower florets
1 yellow squash, cut into half moons
A few green beans, whole, trimmed
A portobello mushroom or two, sliced
Lots of garlic, several whole or minced cloves

Ingredients for the sauce

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 cup natural apple cider or apple juice
  • 1 tablespoon agave, honey or brown sugar


Chop the vegetables and place with some coconut oil into a large roasting pan. Season the vegetables with sea salt and fresh ground pepper. Proceed to make your sauce.


Stir to blend. Pour the sauce over the vegetables & toss well to coat.


Sprinkle with warming spices, if you like such as curry, nutmeg, a touch of cinnamon or some thyme. Roast for 30 to 45 minutes or until the vegetables are tender.

Serve with cooked brown rice or quinoa & add a good quality protein of your preferred choice. I enjoyed mine with chilli chickpeas.



Seasonal vegetables are packed with all the natural antioxidants our bodies require to protect us from seasonal illnesses & keep us energised & in peak condition.

I have used a variety of brightly coloured vegetables because they are packed with phyto-nutrients.

Red onions are a excellent source of vitamin C, & dietary fibre. They are rich in flavonoids & quercetin due to their colour, which are powerful antioxidants.

Onions like garlic used in this recipe are anti-inflammatory & anti-viral so have good immune protecting qualities.


Purple potatoes are packed with four times the amount of antioxidants than standard white potatoes.

They also benefit from good levels of phyto-nutrients & plenty of fibre. All potatoes are high in potassium, which helps to regulate blood pressure.

Purple cabbage & broccoli are cruciferous vegetables, which are probiotic foods & they possess sulphur-containing compounds, which have been shown to have cancer-fighting properties.


Mushrooms are a good source of selenium, copper, niacin, phorphorous, & potassium. They are an anti-inflammatory food, containing high levels of beta-glucans compounds that keep immune cells alert, plus a powerful antioxidant called ergothioneine that helps lower body inflammation.


The source for this dish contains good omega 3’s and the apple cider vinegar is wonderfully alkaline for your body & will support your natural stomach acids to digest this dish with ease.



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