1 sweet or red onion, cut into wedges
2 carrots, sliced
6 baby gold, purple or red potatoes, cut up (may use yams or sweet potatoes)
1 1/2 cups butternut squash or pumpkin, peeled, cubed
Half a cabbage- green or purple- sliced
1 1/2 cups broccoli florets
1 cup cauliflower florets
1 yellow squash, cut into half moons
A few green beans, whole, trimmed
A portobello mushroom or two, sliced or cut up
1-2 cloves of minced garlic

Toss the vegetables into a large roasting pan. Season the veggies with sea salt and fresh ground pepper. Make your sauce.

Cider Roasting Sauce:
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
1 cup natural apple cider
1 tablespoon agave or honey

Stir to blend. Pour the sauce over the veggies, toss well to coat. Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are tender.