Spicy and Sweet Cinnamon Cider Roast Vegetables

Roasted turnip in spicy cinnamon cider is tangy-sweet, with just a hint of cayenne pepper heat, and makes for a side dish that is the perfect accompaniment to roasted poultry.

Ingredients

• 1/2 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp walden farms maple syrup
• 4 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp sea salt
• 1/4 tsp cayenne pepper (or to taste)
• 4 cups white turnip, cubed (or other vegetables)

Directions

1. Preheat oven to 375 degrees F.
2. In a small saucepan place apple cider, vinegar, olive oil, lemon juice, Walden Farms maple syrup, cinnamon, nutmeg, salt and cayenne pepper. Warm over low heat 3-5 minutes.
3. Place vegetables in prepared pan.
4. Pour warm sauce over vegetables.
5. Cover tightly with aluminum foil. Bake at 375 degrees for 1 hour and 30 minutes or until vegetables are soft. Serve immediately.

Notes
Turnip is listed here, as it is an approved Phase 1 vegetable. Other great vegetables for this recipe include sweet potato, rutabaga, carrot and butternut squash, though these are not permitted during Phase 1 of the Ideal Protein protocol. Use one vegetable or mix a few for variety.

Makes 6-8 servings