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!
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Side Dish
Cuisine: American, Fusion, Mediterranean
Special diet: gluten-free, nut-free, soy-free, vegan
Meanwhile, in a large bowl, toss the vegetables with the white wine, olive oil, rosemary, and 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 when pierced with a fork and lightly browned, and the wine has evaporated.
Notes
Feel free to choose your favorite combination of vegetables. Aim for approximately 8 to 9 cups per cup of wine.Leftover roasted vegetables can be refrigerated in an airtight container for up to 3 days. Enjoy them cold or reheated.