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Roasted Vegetable Medley with Red Wine Glaze
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Roasted Vegetable Medley with Red Wine Glaze
This recipe is a vibrant and flavorful dish that combines the natural sweetness of roasted vegetables with the depth of a red wine glaze. It features a medley of colorful vegetables such as cauliflower, carrots, Brussels sprouts, and potatoes, all perfectly roasted to bring out their best flavors. The addition of caramelized onions and garlic adds a layer of complexity, while the red wine glaze ties everything together with its rich, slightly sweet flavor. This dish is perfect for special occasions or as a centerpiece for a hearty, comforting meal.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Sulfites
Ingredients
2 large
Potatoes
140 Calories
1 large
Onions
45 Calories
1 pound
Brussels Sprouts
56 Calories
4 large
Carrots
45 Calories
1/2 cup
Red Wine
125 Calories
3 cloves
Garlic
14 Calories
1 head
Cauliflower
55 Calories
1/2 cup
Cheese
115 Calories
Step-by-Step Instructions
1
Preheat the oven to 425°F (220°C). Peel and chop the potatoes into 1-inch cubes. Place them in a large bowl and toss with 2 tablespoons of olive oil, salt, and pepper until they are evenly coated.
2
Spread the potatoes out in a single layer on a large baking sheet. Roast them in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
3
While the potatoes are roasting, prepare the other vegetables. Peel and chop the onions into 1-inch pieces. Trim and halve the Brussels sprouts. Peel and chop the carrots into 1-inch pieces. Rinse the cauliflower and break it into florets.
4
In a large bowl, toss the onions, Brussels sprouts, carrots, and cauliflower with 2 tablespoons of olive oil, salt, and pepper until they are evenly coated.
5
Spread the vegetables out in a single layer on a large baking sheet. Roast them in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
6
While the vegetables are roasting, prepare the red wine glaze. In a small saucepan, combine the red wine, garlic, and 1 tablespoon of olive oil. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the glaze has thickened slightly.
7
To assemble the dish, place the roasted potatoes and vegetables on a large serving platter. Drizzle the red wine glaze over the top of the vegetables, then sprinkle with grated cheese.
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Where cooking meets life and technology.
© 2025 Cooklaif