White Wine Roasted Vegetables with Rosemary and Garlic
A colorful vegetable medley roasted with garlic, rosemary, and dry white wine for big flavor using less oil. Weeknight easy, holiday worthy.
Servings: 6
Calories: 231kcal
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
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.
Nutrition
Calories: 231kcal | Carbohydrates: 36g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 71mg | Potassium: 1108mg | Fiber: 8g | Sugar: 7g | Vitamin A: 10890IU | Vitamin C: 143mg | Calcium: 115mg | Iron: 2mg
