Roasted Veggies: Cooking at a Leisurely Pace
Roasting root vegetables low and slow is a delight to counter those days that seem to require an abundant amount of energy just to plan.
Just slice the veggies thin or into small cubes, drizzle them with oil, (try olive or avocado, sunflower or grapeseed) then sprinkle with seasoning. Roast on 375 until crispy brown around the edges.
Roast your veggies and prepare a lean protein while they are in the oven. Below you’ll find vegetable and meat combinations, and of course the perfect West Sandy Creek Winery wine to pair with your vegetables. Enjoy!
Food and Wine Pairing Ideas
Celery, mushroom, yellow peppers, shredded carrots, snowpeas
Seasoning: sea salt, black pepper, ground ginger and garlic, dry mustard
Use the same seasonings on a white fish like sole or Chilean sea bass, and pair with WSCW Texas Old World Reserve.
Potatoes with mushrooms and onions
Seasoning: sea salt, black pepper, dry mustard, garlic powder
Season a pork loin or chops with the same blend and roast with the vegetables. Pair with the 2021 Texas Lenoir and serve with a green salad.
Cubed beets, sweet potatoes, and baby carrots (cook for at least 20 minutes covered with foil, then uncover and allow to brown at 350-375).
Seasoning: Kosher salt/smoked paprika/garlic powder/dry mustard
Serve with roasted chicken and the 2024 Texas Lenoir Blush.
Cabbage and carrots, chopped red peppers with broccoli florets
Seasoning: Black pepper, ground ginger and garlic powder
Follow with a few dashes of rice vinegar and soy sauce after cooking
Serve with stir-fried pork and our 2019 Texas Blanc du Bois Sweet.
Mushrooms, Onions, Tomatoes and Poblanos
Seasoning: Kosher salt, cumin, chili powder, chipotle powder, and garlic powder
Serve these roasted veggies with steak seared with the same spices for a hearty fajita meal with all the fixings, along with the 2018 Pink Rosé of Texas.
Eggplant, zucchini, and squash with oven dried tomatoes
Seasoning: Kosher salt, white pepper, oregano, thyme, garlic powder
Finish with fresh basil, olive oil, and Parmesan
*Quarter tomatoes and toss them in oil and a bit of seal salt. Bake on a slotted roasting pan or metal rack at 225 degrees for at least 45 minutes, up to 2 hours and cool completely before serving. Place at the center of a round serving dish, and surround with crispy roasted slices of eggplant, zucchini, and squash.
Serve as a side, or as an appetizer, along with herbed cream cheese or brie, and crostini made from sliced, toasted baguette slices. Goes well with our Bounty Land Crossings.
In our next post, we’ll talk about using roasted vegetables in simple soups. Bon appetit!
