WINE PAIRING RECIPES

How to Roast Vegetables

Wine Pairing Recipes right at your fingertips. My Recommendation is Roasting Vegetables, in the oven gives them a caramelized exterior and good flavor while keeping the inside moist and tender. White and Red Wines pair well. I will be sharing tips and tricks for perfect roasted veggies’. I will show you how to roast vegetables in the oven and a guide for how long to roast vegetables.

My first experience preparing this dish was a disaster; follow the guide you will not go wrong, “Timing is everything”. No matter the veggie or the quantity, roasted vegetables are quick to cook and quickly devoured! Plus, this showy cooking method can easily feed a crowd or just a couple. This is the perfect dish for a Wine Social, your guest will be impressed.

Whether you’re completely new to roasting vegetables or just want to branch out from roasted carrots to roasted asparagus, I will show you how to do it. You don’t have to stick to just one, either—we’ll show you how to roast a mix of all your favorite veggies’!

CHOOSING YOUR VEGETABLES

Before you preheat your oven, make sure you’re choosing good veggies’ to roast for the best and most delicious results. When it comes to roasting, not all vegetables are created equal.

The Best Veggies for Roasting: Roasting vegetables in the oven starts with choosing the best veggies’. Vegetables such as onions, potatoes, carrots, beets, winter squash, and other hearty root vegetables work well. Tender vegetables, such as asparagus and mushrooms, also transform in the heat of the oven.

Less-Good Veggies for Roasting: Green beans, broccoli, and other green-hue vegetables are not as well-suited for roasting because they tend to turn olive green, and the green beans shrivel before becoming tender.

The Best Veggies for Roasting: Roasting vegetables in the oven starts with choosing the best veggies’. Vegetables such as onions, potatoes, carrots, beets, winter squash, and other hearty root vegetables work well. Tender vegetables, such as asparagus and mushrooms, also transform in the heat of the oven.

HOW TO ROAST VEGETABLES IN THE OVEN

Temp: Preheat the oven to 450°F. Roast vegetables in the oven at high heat so they caramelize on the outside. If the oven temperature is too low, the vegetables will overcook before achieving the desired browning.:

Pan: A heavy 13×9-inch roasting pan works well for roasting vegetables, but you can also use a large baking pan. To keep cleanup to a minimum, line the pan with foil. Place the vegetables that take the longest to cook in the pan. Do not crowd the vegetables or they will steam instead of roast. If you like, add 1 or 2 heads garlic with the tops trimmed off, several sprigs of thyme, and/or snipped fresh rosemary, oregano, or sage.

Mixture: Toss the vegetables with a seasoned oil mixture to keep them from drying out and to flavor the vegetables as they roast. In a small bowl combine olive oil with lemon juice, salt, and ground black pepper. Drizzle the seasoned oil over the vegetables in the pan, tossing lightly to coat all the vegetables. A basting brush also works to coat the vegetables with the oil.

Technique: Don’t guess how long to roast vegetables in the oven. Use our handy guide! Roast longer-cooking vegetables, uncovered, about 30 minutes, stirring once. Remove the pan from the oven and add the vegetables with shorter cooking times. Toss to combine, then return to the oven. Continue to cook about 10 to 15 minutes more, stirring occasionally, until the vegetables are tender and brown on the edges. The timings here are approximate and will depend on the vegetables you choose.

Roasting Chart

A real benefit to oven-roasted vegetables is the ability to cook a combination of colorful veggies’, resulting in a full-flavor side dish or meatless entree. Use this chart of favorite roasting vegetables as a guide for how to prep and how long to cook them. Asparagus:

o Wash and break off woody bases where spears snap easily. Leave spears whole or cut into 1-inch pieces.

o Roast at 450°F for 10 to 15 minutes.

Health Benefits of Asparagus:

It’s low in calories and a great source of nutrients, including fiber, folate and vitamins A, C, and K. Can help fight cancer and is good for your brain, lower blood pressure, including weight loss.

Brussels Sprouts:

o Trim stems and remove any wilted outer leaves; wash. Cut any large sprouts in half lengthwise.

O Roast at 450°F for 30 to 40 minutes.

Health Benefits of Brussels Spouts:

High in nutrients and fiber, rich in antioxidants and vitamin K. May help protect against cancer, reduce inflammation as well as helping to maintain a healthy blood sugar. It also contains ALA Omega-3 Fatty Acids.

Carrots, baby or regular:

o Trim and peel or scrub baby carrots or regular carrots. Cut regular carrots into bite-size pieces or thin strips.

O Roast at 450°F for 40 to 45 minutes (thin strips may cook faster).

Health Benefits of Carrots:

They are high in nutritious, are a particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants. They are a weight loss friendly food and have been linked to lower cholesterol levels and improvement of eyesight.

Cauliflower:

o Wash and remove leaves and woody stem. Break into florets.

O Roast at 450°F for 10 to 15 minutes.

Health Benefits of Cauliflower:

It keeps bones healthy. Contains vitamin C, which helps with co llagen production, and vitamin K, which may help prevent bone loss. It helps with detox, reducing blood pressure, reduce the risk of cancer and strengthens your immune system.

Fennel:

o Trim stalks and cut a thin slice from the bottom of the bulb. Cut the bulb into thin wedges.

O Roast at 450°F for 30 to 40 minutes.

Health Benefits of Fennel:

This is a great veggie for heart health. The fiber, potassium, folate, vitamin C, vitamin B-6 and phytonnutrient content in fennel, coupled with its lack of cholesterol, all support heart health. It contains significant amount of fiber, it helps reduce the total amount of cholesterol in the blood.

Onions:

o Remove papery outer layer. Cut into thin wedges.

O Roast at 450°F for 30 to 45 minutes.

Health Benefits of Onions:

Onions have many possible health benefits including the risk of obesity, heart disease, and cancer. They are high in vitamins, minerals, and antioxidants. Using onions into a diet is very simple, can be prepared and cooked in regular foods.

Parsnips:

o Trim and peel parsnips. Cut into bite-size pieces or thin strips.

O Roast at 450°F for 40 to 45 minutes (thin strips may cook faster).

Health Benefits of Parsnips:

It boosts wide variety of vitamins and minerals: one-half cup of cooked parsnips has 3 grams (g) of fiber and packs potassium, vitamin C and manganese – all for just 55 calories. It is also, rich in Antioxidants, High in Soluble and may aid in Weigh loss.

Potatoes:

o Whole tiny potatoes, quartered, work especially well for roasting. For larger potatoes, cut them into bite-size pieces. Peeling, is not necessary, but scrub well before using.

O Roast at 450°F for 40 to 45 minutes.

Health Benefits Potatoes:

It has no fat, sodium or cholesterol, it also has more potassium than a banana. Nearly half your daily value of vitamin C and just 110 calories.

Roma Tomatoes:

o Wash and cut half lengthwise.

O Roast at 450°F for 20 to 30 minutes.

Health Benefits of Roma Tomatoes:

Tomatoes are the major dietary source of the Antioxidant Lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K.

Small Eggplant:

o Peel if desired. Quarter lengthwise and cut into 1/2-inch-thick slices.

O Roast at 450°F for 10 to 15 minutes.

Health Benefit of Eggplant:

It contains fiber, potassium, and vitamin C. They have a red-blue flavonoid plant pigment called anthocyanin which has been found to help with dropping blood pressure significantly. It prevents some cancers, help with anemia and diabetes.

Sweet Peppers:

o For regular-size peppers, wash, seed, and cut into 1/2-inch-wide strips. For small peppers, if desired, roast whole, then remove stems and seeds.

O Roast at 450°F for 10 to 15 minutes. O Scrub and peel. Cut into bite-size pieces.

Health Benefits of Sweet Peppers:

They are low in calories and exceptionally rich in vitamin C and antioxidants, making them excellent addition to a healthy diet.

Sweet Potato:

o Scrub and peel. Cut into bite-size pieces.

O Roast at 450°F for 40 to 45 minutes

Health Benefits of Sweet Potato:

One of the key nutritional benefits of sweet potato is that they’re high in an antioxidants known as beta carotene, which converts to vitamin A once consumed. A rich source of fiber and good source of most of our B vitamin and vitamin C.

Zucchini, or Yellow summer Squash:

o Baby zucchini, patty pan, or summer squash can be roasted whole. For larger squash, cut into bite-size pieces or slices.

O Roast at 450°F for 10 to 15 minutes.

Health Benefit of Zucchini and Squash:

Zucchini improves digestion, slows down aging, lower blood sugar levels, improve eye health, boosts energy, improves thyroid and adrenal functions and supports healthy circulation.

Squash is high i vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. This mineral helps to boost bone strength and helps the body’s ability to process fats and carbohydrates.

Easy Roasted Vegetables Recipe

If you’re craving roasted vegetables but don’t have a favorite in mind, try this basic roasted veggies’ recipe that combines all kinds of nutritious veggies’. It yields 13 cups of roasted vegetable deliciousness, so you’ll have plenty of leftovers for the week!

You’ll need:

• 5 cups peeled potatoes cut into 1-inch pieces

• 2 large onions, coarsely chopped

• 3 cups carrots cut into 1-inch pieces

• 3 cups parsnips or turnips cut into 1-inch pieces

• 6 cups halved cremini mushrooms

• 2 heads garlic, separated into cloves and peeled

• 4 cups red sweet peppers cut into 1-inch pieces

• 4 cups yellow sweet peppers cut into 1-inch pieces

• 1/2 cup olive oil

• 2 teaspoons kosher salt

• 2 teaspoons ground black pepper

Step One: Preheat oven to 450°F. Line four 15×10-inch baking pans with foil; coat foil with nonstick cooking spray. Place potatoes and onions in one pan, carrots and parsnips in second pan, mushrooms and garlic in third pan, and sweet peppers in the remaining pan. Drizzle olive oil evenly over vegetables in each pan. Toss lightly to coat all vegetables. Sprinkle all vegetables evenly with salt and black pepper.

Step Two: Place pans with potatoes, onions, carrots, and parsnips in oven. Roast, uncovered, 45 to 50 minutes or until vegetables are tender and brown on edges, stirring once. Remove pans from oven; let cool on wire racks.

Step Three: Place pan with peppers in oven. Roast 15 minutes. Add pan with mushrooms and garlic to oven. Roast 10 minutes more or until vegetables are tender, stirring once. Remove pans from oven; let cool on wire racks.

Step Four: Place cooled vegetables in airtight containers; cover. Store in refrigerator, up to 5 days and use in recipes as desired.

Directions

Preheat oven to 450 degrees F. Line four 15x10x1-inch baking pans* with foil. Coat foil with nonstick cooking spray. Place potatoes and onions in one prepared pan. Place carrots and parsnips in second prepared pan. Place mushrooms and garlic in third prepared pan. Place peppers in remaining prepared pan. Drizzle olive oil evenly over vegetables in each pan. Toss lightly to coat all the vegetables. Sprinkle all vegetables evenly with salt and pepper.

1. Place the pans with the potatoes, onions, carrots, and parsnips in the oven. Roast, uncovered, for 45 to 50 minutes or until tender and brown on the edges, stirring once. Remove pans from oven and let cool on wire racks.

2. Place the pan with the peppers in the oven. Roast for 15 minutes. Add the pan with the mushrooms and garlic to the oven. Roast for 10 minutes more or until vegetables are tender, stirring once. Remove pans from oven and let cool on wire racks.

3. Place cooled vegetables in airtight containers;** cover. Store in the refrigerator for up to 5 days and use in recipes as desired.

Nutrition Facts (Roasted Vegetables)

• Per serving: 98 kcal

• 5 g fat

• (1 g sat. fat

• 1 g polyunsaturated fat

• 3 g monounsaturated

Add your favorite Meat and you will have a dish that will be the talk of the Town

Wines that Pair with Veggies

Roasting and grilling will caramelize the sugar in vegetables and give them a richness that’s almost meaty. Roasted vegetables can stand up to savory red wines.

Red Wines:

  • Merlot
  • Syrah
  • Zinfandel
  • Chardonnay

White Wines:

  • Pinot Gris
  • Chardonnay
  • Muscat
  • Riesling

Questions to Ask When Paring Veggies and Wine

We’re all trying to squeeze more veggies into our diets. These are a few tips when it comes to pairing wine with veggies. Learning to pair wine with vegetables make the process even more delicious!

(1). Which vegetables are you serving? Consider the wide spectrum of flavor intensity among st vegetables. Lighter, vibrant vegetables, such as peas, celery, fresh greens, or green beans pair well with sparkling wines or crisp, un-oaked white wine. Savory, earthy vegetables, such as mushrooms (technically a fungus), sweet potatoes, or lentils, pair well with richer white wines, roses, or even light red wines.

(2). Are your vegetables raw or cooked? A crisp white wine is your go-to when raw vegetables; however, various cooking methods change the favor and texture profile of a vegetable. How different does a crisp, raw carrot taste, compared with a rich, roasted carrot?

(3). What is your cooking method? Once again, think about a spectrum of cooking intensity: poaching being the least intense method, and grilling being the most aggressive method. Similar to pairing wine with animal proteins, more dedicated preparations require lighter wines, while roasted, grilled, or braised preparations can stand up to the boldest of red wines.

(4). What about the sauce? Sauces can change an entire dish’s characteristics. Is your sauce rich or cream-based? Consider a complementary rich Chardonnay. Does your sauce pack a spicy punch? Reach for an off-dry (semi-sweet) A German Riesling will suit well. What if your sauce is herbaceous, like a pesto? Try a rose from Provence or a Sauvignon Blanc from New Zealand.

The palate-coating tendencies of cheese, butter, and cream allow for much broader range of pairing options. Crisp whites are still an excellent choice; although, richer, oaked whites and light reds such as a Chianti, becomes an option as well.

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