Cider-Glazed Potatoes, Onions, and Apples
Lemon-Pepper Green Beans and Crusty Bread
Ingredients
- 2 lb baby red potatoes, cut into ½-inch thick wedges
- 1 (16-oz) pkg peeled, cubed butternut squash
- 2 red onions, cut into wedges
- 2 tart apples, cored and cut into wedges
- 3 Tbsp olive oil
- ½ tsp salt
- 1 cup apple cider
- 2 cloves garlic, smashed
- 2 Tbsp vegan butter
- 1 cup chopped walnuts
Instructions
- Preheat oven to 450°F. Divide potatoes, squash, onions, and apples between 2 large rimmed baking sheets. Drizzle with oil; toss. Sprinkle with salt.
- Bake 12 minutes; stir and bake 12 to 15 minutes longer 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, if desired.
Side Dish Ingredients
- 1 (12-oz) French baguette
- 2 (8-oz) pkg thin green beans, trimmed
- 1 Tbsp olive oil
- 2 Tbsp vegan white wine vinegar
- 1 Tbsp lemon zest
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Wrap bread in foil; heat 5 to 7 minutes. Slice.
- Meanwhile, sauté green beans in hot oil in a large nonstick skillet over medium-high heat 2 minutes.
- Stir in vinegar and lemon zest. Cover, reduce heat, and simmer 3 to 5 minutes or until beans are crisp-tender. Remove from heat; stir in salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
426
|
198
|
624
|
| Fat (g) | 23 | 4 | 27 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 8 | 7 | 15 |
| Carb (g) | 52 | 35 | 87 |
| Fiber (g) | 8 | 3 | 11 |
| Sodium (mg) | 254 | 540 | 794 |
| T. Sugs (g) | 15 | 5 | 20 |
| A. Sugs (g) | 0 | 1 | 1 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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