Red Wine Roasted Vegetables
I had a fridge full of vegetables which I needed to use before leaving for Italy in early December so I came up with this recipe, which mixes up a bunch of different veggies, red wine, and a special crust made with crushed hazelnuts.
You can replace the vegetables based on what you have on hands, add in Brussels sprouts or potatoes or squash, pumpkin, zucchini. Really anything will work! If you are allergic to nuts just use simple breadcrumb!
- multi color baby carrots
- cremini mushrooms
- 1 turnip
- tomatoes on the vine
- 2-3 cloves of garlic
- mix of fresh herbs (I used parsley, thyme, rosemary)
- salt and pepper
- 2/3 cup crushed hazelnuts
- 1 cup of red wine
Wash and peel the carrots. pour some extra virgin olive oil in a baking dish, add some garlic and lay the carrots
then add all the other vegetables, tomatoes
turnip, peeled and diced
mushrooms, anything you are using.
Wash and chop some fresh herbs and add them to the veggies
season with salt and pepper, drizzle more olive oil and pour in the red wine
Bake at 180 for about 40 min or until veggies are cooked. Remove them from the oven.
give the veggies a stir so that what’s on the bottom will now be on top
Roughly chop up some hazelnuts and scatter them onto the veggies
Put back into the oven and bake at 200 for 10 min or until they get a crunchy crust.
Serve this as a side dish to fish or meat
Super tasty and super easy!