White Wine Roasted Vegetables get a boost of extra flavor while using less oil. Combine your favorite seasonal vegetables with dry white wine, garlic, and rosemary for a delicious side dish that's perfect for the holidays or any night!
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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
Why choose one vegetable when you can have a medley? If you enjoy roasted fall vegetables like butternut squash and Brussels sprouts, you're sure to love White Wine Roasted Vegetables.
Cooking the veggies with fresh rosemary, plenty of garlic, and dry white wine not only adds flavor but makes this simple recipe feel extra special.
But skip the "cooking wine" and choose a wine that you actually enjoy drinking!
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Why you'll love this recipe
- You can make it with your favorite seasonal vegetables.
- They veggies roast together for a delicious combination of flavors.
- It's easy to prepare and the perfect side dish for every occasion.
Ingredients
White wine: Many stores can help you identify which wines they carry are vegan. And you can look up wine and other alcohol to determine if it's vegan friendly on the Barnivore guide. Choose a dry variety such as Chardonnay, Pinot Grigio, or Sauvignon Blanc.
Variations
Feel free to choose your favorite combination of vegetables. Aim for approximately 8 to 9 cups per cup of wine.
Here the White Wine Roasted Vegetables are prepared with yellow potatoes, butternut squash, broccoli, carrots, Brussels sprouts, and red onion. But other options include red or white potatoes, delicata squash, cauliflower, and white or yellow onion.
And if rosemary isn't available, thyme, sage, marjoram, or oregano work well as substitutions.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Place the cut vegetables in a large bowl and toss with the wine, olive oil, rosemary, and salt and pepper until well combined.
- Spread out in a large baking dish.
- Roast, stirring approximately every 15 minutes until the veggies are fork tender and lightly browned, and the wine has evaporated.
Amy's tip
Don't overcrowd the vegetables. If needed use two baking dishes so that they roast rather than steam.
Serving suggestions
White Wine Roasted Vegetables pair well with a variety of dishes. You can enjoy them during Thanksgiving, Christmas, or weeknight dinners.
Try this side with lentil mini meatloaves and sun-dried tomato and olive sourdough stuffing.
It's also delicious with lemon spinach rice and herby nutritional yeast tofu.
Or serve it with garlicky chard pasta and warm bread with lemony white bean hummus dip for a Mediterranean-inspired meal.
Storing
Leftover roasted vegetables can be refrigerated in an airtight container for up to 3 days. Enjoy them cold or reheated.
More vegan roasted vegetable recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
White Wine Roasted Vegetables
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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.
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!