Don’t let how easy these Roasted Spring Vegetables are to make fool you! These veggies are anything but boring. Perfectly roasted seasonal veggies are topped with a tangy Mustard White Cooking Wine Vinaigrette to create a side that is even more wildly delicious than it looks. I like to double the recipe so that I have it on hand to add to bowls and salads all week.
This is a sponsored post brought to you by Holland House Cooking Wines. All opinions are my own.
Roasted Spring Vegetables Backstory
There is so much to love about this time of year.
The weather is almost perfect, the flowers are all in bloom, and everything just feels…lighter.
Of all the things I love about spring, one of my favorite things is all the delicious produce that is popping up at the farmer’s market.
I don’t know about you, but spring vegetables are some of my favorite produce all year long.
They are such an easy addition to wholesome meals, and they don’t have to be fussy to make your taste buds sing.
Today’s Roasted Spring Vegetables with Tangy Mustard White Cooking Wine Vinaigrette are the perfect example. They are perfect for your Easter table, but easy enough to make on a Tuesday night after baseball practice.
Simple roasted vegetables are topped off with a tangy Mustard White Cooking Wine Vinaigrette that will have your mouth doing a happy dance. The vinaigrette is so delicious that you are going to want to put it on everything! I’ve used it on salads and bowls and can’t get enough.
The Secret Ingredient
The secret ingredient is Holland House White Cooking Wine.
I’ve used Holland House Cooking Wine for years – it is such an easy way to fill life with flavor! It is just perfect for creating flavorful Easter dishes. I love how it elevates even the simplest of dishes into something extraordinary.
Holland House Cooking Wines are available in five flavor-boosting varieties – White, Red, White with Lemon, Marsala, and Sherry. With all of the varieties, they combine wine with a perfect blend of seasonings and age it to perfection. The cooking wines all offer a flavor intensity that can stand the heat from any kitchen!
The White Cooking Wine pairs perfectly with these Roasted Spring Vegetables. With a crisp white wine aroma, it offers a slightly dry but distinct flavor that is perfect for cooking lighter dishes.
In addition to using in vinaigrette’s like today’s recipe, I love to use a splash in cream sauces and creamy soups. It works just as well for simmering poultry as it does for cooking fish and seafood. I love to replace 1/3 cup of the cooking liquid with it when I am making rice or quinoa. The options are endless – it is the perfect countertop staple.
Tips & Tricks for this Recipe
- If you prefer your asparagus to be firmer, add it to the pan in the last 10 minutes of cooking time.
- You can chop the vegetables and make the vinaigrette a day ahead of time.
How to Make Oven Roasted Spring Vegetables
Time needed: 35 minutes.
Roasted Spring Vegetables are the perfect addition to your springtime dinner tables
- Preheat and Prep the Pan
Line a baking sheet with parchment paper and preheat your oven to 420 degrees. If you don’t have parchment paper, you can spray the baking sheet with oil.
- Prepare the Vegetables
Prepare the vegetables and place them in a bowl. Drizzle with olive oil. Season with salt and pepper. Arrange in a single layer on the prepared baking sheet.
- Cook the Veggies
Cook in the preheated oven until the vegetables are brown and crisp-tender., about 20 to 25 minutes. (The cooking time will depend on the size of the vegetables.). If you prefer your asparagus firmer, you can add it to the pan in the last 10 minutes of cooking.
- Make the Dressing
While the vegetables are going, whisk together olive oil, Holland House White Cooking Wine, Nature’s Intent Organic Apple Cider Vinegar, mustard, and oregano. Season to taste with salt and pepper. Tip: An immersion blender is a great way to help the vinaigrette emulsify.
When the vegetables are done, transfer to a serving platter. Drizzle with the vinaigrette, and serve with the remaining dressing on the side.
Roasted Spring Vegetables
Roasted Spring Vegetables with Mustard White Cooking Wine Vinaigrette
- 1/2 pound small carrots peeled and cut in half (for larger carrots, cut lengthwise as well
- 1/2 pound radishes halved
- 1/2 pound mushrooms trimmed and halved
- 1/2 pound asparagus trimmed
- 1 red onion cut into wedges
- 2 tablespoons oil avocado or olive
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup oil avocado or olive
- 2 tablespoons Holland House White Cooking Wine
- 1 tablespoon Nature’s Intent Organic Apple Cider Vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon chopped fresh oregano
- Salt and Pepper to taste
- Preheat the oven to 420 degrees. Line a baking sheet with parchment paper.
- Place the carrots, radishes, mushrooms, asparagus, and red onion in a bowl.
- Drizzle with olive oil and season with salt and pepper.
- Place the vegetables in a single layer on the prepared baking sheet.
- Cook until the vegetables are brown and crisp-tender, about 20 to 25 minutes.
- Meanwhile in a small bowl whisk together the olive oil, Holland House white cooking wine, mustard, and oregano. Season to taste with salt and pepper.
- Transfer the vegetables to a serving platter and drizzle with the vinaigrette.