Easy Cider Roasted Vegetables - Vegan and Gluten-Free

A pan of fresh vegetables ready for roasting
Roasted vegetables are an easy, fit for company favorite.

Roasted vegetables. As you may have guessed from my last recipe, they are a favorite staple at our house. And beyond easy. We make them at least twice a week- a convivial ritual. Steve and I join forces in the kitchen at dinner hour and cut up heaps of vegetables and talking politics. Or religion. Human behavior. Projection. Affect and temperament. All those spiky topics your grandmother warned you not to talk about at dinner parties (or at least in mixed company). We talk, all right. And talk.

After all, we're simpatico.

We're on the same ethical and moral page. We share the same values (muy importante in a marriage, let me tell you). And we're on safe ground here in our tiny desert kitchen- at least as long as the bank holding the mortgage doesn't go belly up (but money is another topic a "polite" woman doesn't discuss).

Steve and I are as fearless and hopeful with another as we were on our very first date- a cup of coffee (make that three) at Jack's Out Back in Yarmouthport. When he asked me where I saw myself in ten years- and told me he wasn't looking for a mother- I knew I'd found the man for me.

And last night- the one year mark of the unfortunate hip incident- as we stood in the very spot of my Charlie Brown smack down, rustling up passionate discourse and tossing veggies left and right into a waiting roasting pan and punctuating Mamet style pauses with. Glugs. Of olive oil. And. Pinches of sea salt. My husband slid the pan into the hot oven. And kissed me.

Dinner is done, he said.

May this election soon be, I murmured.

And I raised my glass to the future.

Easy Cider Roasted Vegetables Recipe

While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or Old Bay Seasoning.

Preheat the oven to 375ºF.

Wash and cut your favorite mix of vegetables and toss them into a large baking pan. Mix and match. Some folks worry about pairing the wrong vegetables but honestly, I've never had a problem combining. Just make sure you cut the assorted veggies in an evenhanded manner, keeping the sizes relatively close. Denser vegetables like carrots I usually slice thinner, knowing they'll take a bit longer to cook through.


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 or cut up
Lots of garlic, several whole or minced cloves


Toss the vegetables into a large roasting pan. Season the veggies with sea salt and fresh ground pepper. Make your sauce.

Cider Roasting 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


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.

More Options:

Add a can of drained white beans or chick peas for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through.

Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups.

Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.

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Recipe Source: glutenfreegoddess.blogspot.com

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punky! said...

This looks mind bogglingly tasty. The photo is just divine!

magicwoman said...

Last night I made the "Sweet Potato and Black Bean Enchiladas." Let me say, there's not a drop of it left. It's was delicious and very simple to make! Thanks you for sharing such a tasty recipe!!

Susan Roberts

Kelly said...

Aww...that Steve! I think you should clone him. :)

glutenfreeislife said...

Oh yum!!! I will be making this recipe very soon!

Shirley said...

Oh my goodness, this combination looks fantastic! I love roasted vegetables and the picture of this recipe has me salivating even though I've just finished dinner. Can't wait to pick up all the veggies so we can enjoy it! Thanks!

funwithyourfood said...

SO simple and elegant. great job!


Kathy said...

You are such a gifted writer and cook. How I would love to join you in your kitchen and enjoy the pungent aromas, sip wine and converse. My husband and I do the same thing and it makes me very happy.

I cannot wait to try this recipe, which I'm sure is amazing, as always.

Nicole said...

This sounds fabulous, Karina! Before making the Roasted Vegetable Chowder, I had never added any liquid to the roasting pan when doing veggies (usually just toss with olive oil and seasonings). But the wine and stock added such a great depth of flavor and the house smelled so good! Now I can't wait to try this cider roasting sauce. And since I am an omnivore, I might try it with some chicken sausage. Can't wait for dinner! :)

Vivian said...

I'm so glad I discovered your blog- it's fantastic! The recipes look amazing, and I don't even have any known allergies except dairy (in reality, who isn't with dairy, I wonder?)
I love the tidbits about your marriage and personal life - you can write about politics, religion, and money around me any ol' time!
Keep up the great work- you're inspirational.

milhan said...

The colors in that photo are out of this world! I roast veggies all of the time, but never thought about adding apple cider and some curry powder - oh yum!

Linda (The Gluten-Free Homemaker) said...

Looks delicious. I'll be trying it out as soon as I pick up some apple cider. Thanks!

Mercedes said...

Karina - I am LOVING your blog. Just stumbled across it as I embark on a 30 day experiment of wheat-free living to see how it may positively impact my digestion. I will definitely be trying this recipe! I also have a question unrelated to this post but am hoping you can answer - just bought some food for life brown rice tortillas after reading about your recipe to make them into a crispy snack. I tried to eat one today as a wrap after heating it up (just in a pan on the stove, I don't own a microwave) and it was AWFUL :( Rubbery and almost inedible. Am I doing something wrong? Are there other good ways to eat these besides frying them or baking them in the oven until crisp?

Thank you so much!

BarkingDogShoes said...

I'm so excited to find your blog. I've had rheumatoid arthritis for 12 years and just learned from a friend that a gluten-free diet can help my joint pain and other symptoms.

Diane said...

I just found out about your blog through Vivian (mamaneedjava.com), and I'm really excited! I'm definitely trying these roasted vegetables - in fact, it's what's for dinner, tonight! Can't wait to dig in and find more. I'm linking to you on my site (dkmommyspot.com). Thanks!

Parantar said...

oh wow! i want to cook that. thanks for the recipe!

Diane said...

I tried it last night, just like I said I would. Served it with my homemade hummus and it was really good! I also added just a touch of cinnamon to the recipe which was a nice combination. Loved the squash!

Morven said...

They say you should eat a rainbow everyday and that sure looks like one. YUM

Karen North Wells said...

Hi Karina,
I can't wait to try this veggie recipe.
We had the black bean and sweet potato enchiladas again last night and Mac wanted me to tell you how much he loved them. As you wrote about you and Steve talking religion, values and politics, I felt so very much the way you feel... that having the same VALUES is so IMPORTANT in a relationship!
Keep inspiring us, Karina!
Love from Cape Cod,Karen

Stephanie said...

I had no cider, but was completely inspired by 2 of the elements in your recipe: adding different-time-needed veggies to the pan, and adding liquid.
It somehow always seemed to me that you couldn't add summer squash to something with winter squash because they take different times. But no longer!
Mine: parboiled turnip, cauliflower from our garden, onion, yellow crookneck squash, hen of the woods mushroom, carrot chunks, a can of chick peas. Then red wine, veggie broth, whole cumin seeds, thyme sprigs, and oregano. Salt & pepper (this started because I oversalted the turnips--had to add more veggies!)

YUM! Kids ate it covered with cheese, hubby and I just ate it...all of it!

Thank you thank you! Next time I'll try cider.

Karina Allrich said...

Punky- Thanks mucho.

Magicwoman- One of my all time favorite recipe- those sweet potato black bean enchiladas. Thanks!

Kelly- He is a mensch. ;)

GF is Life- Hope you like.

Shirley- So easy- so good.

Teddy- Yup- simple and tasty = what I like to cook.

Kathy- Aw. Sweet. You're welcome, anytime.

Nicole- Thanks- and I roast both ways but here at high altitude the veggies need the moisture- and I started using more. Now I love it. I add wine, cider, or broth. All good.

Vivian- Thank you for the endorsement. Much appreciated. :)

Liz- No- have not. Is it gluten-free?

Milhan- Yes- I knew those flavors would appeal to you. :)

Linda- My pleasure.

Mercedes- I know- those wraps are tricky. trick is to buy fresh and not freeze them- if possible. Warming up briefly in microwave can help; then fill/roll/grill in a Forman style grill for a minute.

Barkingdogshoes- It may help- yes. An anti-inflammatory diet often helps auto-immune diseases. Hope it helps you!

Diane- Thanks!

Parantar- Muchas gracias!

Dinae- Yes- cinnamon (my favorite secret ingredient lately). Aren't roasted veggies fab with hummus?

Morven- I love that- eat a rainbow everyday. Nice.

Karen- Aw- so sweet- thanks and big hug to Mac. I love hearing from you. Hope all is well. xox

Stephanie- Yes- I love your combo- sounds beautiful. Thanks for stopping back to let me know...

Muchas gracias, Everyone!



Anonymous said...

We made the cider-roasted vegetables tonight. It turned out fabulously well and we will be making it again. This is a great blog whether one is cooking gluten free or not. I had to vary the recipe a bit based on what was in the house. I had no onions but I had scallions; I used sweet potatoes instead of yellow squash, and white potatoes since they were all I had. Also, since my son in a meat lover and I wanted him to like his first foray into roasted vegetables, I put four high quality fresh-made (from our butcher) bratwursts into the roasting pan. Also I had a half a can of chick peas knocking around so I put those in also. I made the olive oil, cider, vinegar and agave sauce exactly as specified. So very satisfying and healthy-feeling and of course, thankfully gluten free.

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