White Wine Roasted Vegetables
Yield: 6 servings
Materials
- 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 tbsp olive oil
- 1 cup Somerset Ridge Chardonel Wine
- 1 tbsp fresh rosemary finely chopped
- salt to taste
- pepper to taste
Instructions
- 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