Roasted Spring Vegetables with Mustard White Cooking Wine Vinaigrette
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.
Calories 130 kcal
½ pound small carrots peeled and cut in half (for larger carrots, cut lengthwise as well ½ pound radishes halved ½ pound mushrooms trimmed and halved ½ pound asparagus trimmed 1 red onion cut into wedges 2 tablespoons oil avocado or olive ½ teaspoon salt ½ teaspoon ground black pepper Vinaigrette ¼ 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.
Calories: 130 kcal | Carbohydrates: 7 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 1 g | Sodium: 200 mg | Potassium: 332 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 4960 IU | Vitamin C: 9.1 mg | Calcium: 36 mg | Iron: 1.3 mg