Name: Roasted Spring Vegetables with Mustard White Cooking Wine Vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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; Vinaigrette; 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)

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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.

Overhead photo of Roasted Spring Vegetables on a white platter sitting on a wooden white background with thyme next to it and a bottle of Holland House White Cooking Wine. — These Roasted Spring Vegetables are perfect for your Easter table, but easy enough for Tuesday Night!

Contents hide

1 Roasted Spring Vegetables Backstory

2 The Secret Ingredient

3 Tips & Tricks for this Recipe

4 How to Make Oven Roasted Spring Vegetables

5 Roasted Spring Vegetables

6 Roasted Spring Vegetables with Mustard White Cooking Wine Vinaigrette

7 If You Like This Post You May Also Like:

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

Roasted Spring Vegetables on a sheetpan garnished with lemon and thyme sprigs with a bottle of Holland House White Cooking Wine sitting next to it.

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.

Close up photo of Roasted Spring Vegetables on a white platter garnished with thyme and drizzled with a mustard vinaigrette.

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.

Photo of Holland House White Cooking Wine over a bowl of spring vegetables.

How to Make Oven Roasted Spring Vegetables

Roasted Spring Vegetables are the perfect addition to your springtime dinner table.

#1 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.

#2 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.

White bowl with asparagus, carrots, mushrooms, onions, and radishes mixed together and a bottle of white cooking wine sitting next to it.

#3 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.

Carrots, mushrooms, red onion, asparagus, and radishes on a sheetpan ready to go in the oven.

#4 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.

Process photo of dressing being mixed together with a whisk.

#5 Serve - When the vegetables are done, transfer to a serving platter. Drizzle with the vinaigrette, and serve with the remaining dressing on the side.

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