Cider-Glazed Potatoes, Onions, and Apples
Lemon-Pepper Green Beans and Crusty Bread
Ingredients
- 1 (16-oz) pkg peeled, cubed butternut squash
- 2 lb baby red potatoes, quartered (about ½-inch-thick)
- 2 red onions, cut into wedges
- 2 tart apples, cored and cut into wedges
- 3 Tbsp olive oil
- 1 cup apple cider
- 2 cloves garlic, smashed
- 2 Tbsp vegan butter
- 1 cup chopped walnuts
Instructions
- Preheat oven to 450°F. Divide squash, potatoes, onions, and apples between 2 large rimmed baking sheets. Drizzle with oil; toss. Bake 12 minutes; stir and bake 12 to 15 minutes more or until potatoes are tender.
- Meanwhile, bring cider and garlic to a boil in a small saucepan over medium-high heat; reduce heat to medium and cook 8 to 10 minutes or until thick and syrupy. (Cider should be reduced by half.) Discard garlic; stir in butter.
- Toss cider mixture with vegetables; sprinkle with nuts. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (12-oz) French baguette (preferably whole wheat)
- 1½ lb green beans, trimmed (got 8-oz pkg)
- 1 Tbsp olive oil
- 2 Tbsp vegan red wine vinegar
- ½ tsp lemon-pepper seasoning
Side Dish Instructions
- Preheat oven to 450°F. Wrap bread in aluminum foil; heat 5 to 7 minutes. Slice.
- Meanwhile, sauté green beans in hot oil in a large nonstick skillet 2 minutes.
- Stir in vinegar. Cover, reduce heat, and simmer 3 to 5 minutes or until beans are crisp-tender. Remove from heat; stir in seasoning.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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