Elegant, colorful side dish.
Place all vegetables in a large bowl. Drizzle with oil, add rosemary, salt and pepper to taste and toss.
Spread vegetables onto 2 or 3 large baking sheets, do not crowd.
Roast for 10 minutes, toss and rotate pans low to high and front to back
Roast another 10 minutes until vegetables are tender and begin to caramelize.
Remove from oven and discard rosemary. Keep warm and set aside.
Preparation-Red Wine Reduction
While vegetables are roasting, heat a small saucepan over medium heat. Add 1t butter and once melted, add shallots. Sauce shallots for a few minutes until translucent, then add wine and stock. Bring pan to a boil and reduce by half. Continue to cook until mixture starts to get syrupy, then add 3T butter, 1 cube at a time, while constantly whisking.
To serve:
Place hot roasted vegetables in a bowl, drizzle with wine reduction sauce and toss. Adjust seasoning to taste and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (500g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 358 | ||
Calories from Fat: 198 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 141.5mg | 5 % | |
Potassium 1100.7mg | 29 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 17.7g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 358
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