Toss the vegetables into a large roasting pan. Season the veggies with sea salt and fresh ground pepper. Make your sauce by mixing the cider vinegar, juice, oil and honey together. Stir to blend. Pour the sauce over the veggies, toss well to coat.
Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are tender, to your liking.
Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables. Add crumbles of goat cheese, if you like.
Read more: http://glutenfreegoddess.blogspot.com/2005/11/brown-rice-roasted-vegetables.html#ixzz2guUDdANS
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (94g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 25.6mg||1 %|
|Potassium 213.1mg||6 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 6.8g|
|Protein 1.3g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 37
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!