Autumn Roasted Vegetables with Apple Cider Sauce
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There’s something magical about the way autumn transforms even the simplest vegetables into rich, caramelized perfection. This Autumn Roasted Vegetables in an Apple Cider Sauce brings together brain-healthy favorites like Brussels sprouts, bell peppers, red onions, and carrots—each one packed with antioxidants and nutrients that support long-term cognitive health. Tossed in extra virgin olive oil and apple cider and seasoned with the cozy flavors of fall, these veggies roast into a vibrant, tender, and irresistibly flavorful side dish.
Serves 4
MIND Points:
1.5 OV, 0.5 EVOO
INGREDIENTS:
3 cups brussels sprouts, trimmed and halved
2 medium carrots, cut into ½-inch-thick slices
1 medium red onion, cut into ¼-inch-thick slices
2 red bell peppers, seeded and cut into 1-inch pieces
3 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons apple cider or apple juice
1 tablespoon apple cider vinegar
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped fresh thyme or rosemary (optional)
Optional add-ins: dried cranberries and crumbled feta or goat cheese.
DIRECTIONS:
Preheat the oven to 400 degrees F.
In a large bowl, toss the brussels sprouts, carrots, onion, and bell peppers with 1 tablespoon of the oil. Spread the veggies on a rimmed baking sheet, making sure they are not crowded; use two baking sheets, if necessary. Roast for 20 minutes.
In a small bowl, whisk together the remaining 2 tablespoons oil, apple cider, vinegar, cinnamon, salt, and pepper.
Remove the pan from the oven and add the sauce and fresh herb, if desired. Using a wooden spoon, gently stir the veggies, then return to the oven for another 10 minutes, or until fork-tender.
Nutrition Facts: (serving size: 1 cup): Calories: 160, Total Fat: 11 g, Saturated Fat: 1.5 g, Trans fat: 0 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Cholesterol: 0 mg, Sodium: 330 mg, Total Carbohydrates: 16 g, Dietary Fiber: 5 g, Total Sugars: 7 g (including 0 g added sugar), Protein: 3 g