White wine roasted vegetables get a boost of flavor while using less oil. Toss your favorite seasonal veggies with a generous glug of dry white wine (about 1 cup), garlic, and rosemary for a delicious side that works for holidays like Thanksgiving or any weeknight.
Why choose one vegetable when you can enjoy a medley? If you love roasted fall vegetables like butternut squash and Brussels sprouts, this combo might become your new favorite.
Roasting with fresh rosemary, plenty of garlic, and that cup of wine adds depth and makes this simple recipe feel extra special. Skip "cooking wine" and choose a bottle you actually enjoy drinking.
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Tried this out last night and the white wine really worked well. I've cooked before with red wine but don't have much experience using white wine. After last night I'll definitely be using it more in the future.
- Mike
Ingredients
- White wine: Use a dry, crisp white like sauvignon blanc, chardonnay, or pinot grigio, and choose a vegan-friendly bottle.
- Vegetables: Choose your favorite combination. I like to use yellow potatoes, butternut squash, broccoli, carrots, Brussels sprouts, and red onion. Aim for approximately 8 to 9 cups per cup of wine.
- Fresh rosemary: Or substitute thyme, sage, marjoram, or oregano.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make white wine roasted vegetables
- Place the cut vegetables in a large bowl and toss with the wine, olive oil, rosemary, and salt and pepper until well combined.
- Spread in a single layer in a large baking dish or two. Try not to overcrowd the pan.
- Roast, stirring approximately every 15 minutes, until the veggies are fork tender and lightly browned and the wine has evaporated, then serve.
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Love and Veggies,
Amy
📋 Recipe
White Wine Roasted Vegetables with Rosemary and Garlic
Ingredients
- 2 cups butternut squash, peeled and cubed
- 8 Brussels sprouts, quartered (about 1 cup)
- 6 garlic cloves, roughly chopped
- 3 yellow potatoes, diced (about 2 cups)
- 3 carrots, peeled and cut into bite-size pieces (about 1½ cups)
- 1 small bunch broccoli, cut into florets (about 2 cups)
- 1 red onion, sliced
- 1 cup dry white wine, (such as Chardonnay, Pinot Grigio, or Sauvignon Blanc)
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh rosemary, finely chopped
- salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Meanwhile, in a large bowl, toss the vegetables with the white wine, olive oil, rosemary, and salt and pepper to coat.2 cups butternut squash, 8 Brussels sprouts, 6 garlic cloves, 3 yellow potatoes, 3 carrots, 1 small bunch broccoli, 1 red onion, 1 cup dry white wine, 2 Tablespoons extra virgin olive oil, 1 Tablespoon fresh rosemary, salt and pepper
- 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 when pierced with a fork and lightly browned and the wine has evaporated.
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Notes
Nutrition
Nutritional information is an estimation only.
Mike says
Tried this out last night and the white wine really worked well. I've cooked before with red wine but don't have much experience using white wine. After last night I'll definitely be using it more in the future.
Amy Katz says
That's fantastic, Mike! I'm so happy you enjoyed it.
kelly says
Gorgeous!
Amy says
Thanks Kelly!