Recipe by Alison Ladman, The Associated Press. If you prefer, you can substitute more traditional hard winter vegetables in place of our selections. Butternut or acorn squash, sweet potatoes and red potatoes would be great choices that work well with apple. If you want to play with the seasonings (we kept them very basic to let the natural sweetness of the roasted vegetables and apples shine) consider adding smoked paprika, cinnamon, ground star anise, cumin or chili powder. Start to finish: 45 minutes. Servings: 12.
Ingredients
2 heads cauliflower, cut into florets
2 large red onions, cut into large chunks
Two 10 -ounce packages cremini mushrooms, cut in half
4 cloves garlic, chopped
2 orange bell peppers, cored and cut into large pieces
2 red bell peppers, cored and cut into large pieces
4 stalks celery, cut into 1 -inch pieces
4 baking apples, peeled, cored and cut into large pieces
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1/4 cup olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
Directions
Heat the oven to 400 degrees. In a large bowl, toss together the cauliflower, red onions, mushrooms, garlic, both bell peppers, celery and apples. Sprinkle with the cider vinegar and toss to coat. Sprinkle with the salt and pepper, then the oil. Toss until everything is evenly coated. Spread the mixture over a large, rimmed baking sheet.
Bake for 30 minutes, stirring halfway through, or until browned and tender. Just before serving, mix in the thyme and parsley.
Nutrition information per serving (values are rounded to the nearest whole number): 130 calories; 45 calories from fat (33 percent of total calories); 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 20 g carbohydrate; 3 g protein; 5 g fiber; 360 mg sodium
