Veggies Save The Day » Vegan Side Dish Recipes » White Wine Roasted Vegetables
White Wine Roasted Vegetables get a boost of flavor while using less oil. Combine your favorite seasonal vegetables with dry white wine, garlic, and rosemary for a delicious side dish perfect for the holidays or any night!
Do you ever cook with wine? Adding your favorite wines to recipes adds extra flavor along with moisture. And forget about buying “cooking wine”.
I highly recommend cooking with wine that you would actually drink.
For this recipe, I recommend purchasing a dry white wine, such as a Chardonnay
White Wine Roasted Vegetables is a perfect dish for holiday entertaining and are flavorful and tender.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
1/2 bunch broccoli, cut into florets
3 carrots, peeled and cut into bite-size pieces
3 yellow potatoes, cut into chunks
2 cups butternut squash, peeled and cubed
8 Brussels sprouts, quartered
1 red onion, sliced
6 garlic cloves, roughly chopped
2 Tablespoons olive oil
1 cup dry white wine, (such as Chardonnay)
1 Tablespoon fresh rosemary, finely chopped
salt, to taste
pepper, to taste
Preheat the oven to 400 degrees F.
In a large bowl, toss the vegetables with the olive oil, white wine, rosemary, salt, and pepper to coat.
Spread the vegetables in a large baking dish (or two) in a single layer.
Roast the vegetables for 45-50 minutes, stirring every 15 minutes, until they are tender and lightly browned, and the wine is evaporated.
Adjust the seasonings to taste and enjoy!
Calories: 197kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Sodium: 57mg | Potassium: 938mg | Fiber: 6g | Sugar: 5g | Vitamin A: 10570IU | Vitamin C: 90.3mg | Calcium: 106mg | Iron: 4.1mg
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