Roasting is a wonderful method of vegetable preparation. The variety of flavors that can be incorporated and the ability to use in-season vegetables make this healthy dish a palatable vitamin-rich super food. Because roasted vegetables are so versatile, it is easy to pair this dish with just about any meal any time of year. Experiment using your favorite vegetables and flavors and let me know how it turns out!
Marsala Roasted Vegetables
- 1 head cauliflower cored and chopped into florets
- 2 large carrots peeled and chopped
- 8 stalks asparagus bottoms removed and chopped into 1” peices
- 1 large zucchini chopped, or 2 small
- 1 large red onion sliced
- 5 cloves garlic minced
- 1/4 cup Marsala wine
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil/grapeseed oil
- 1/2 teaspoon oregano
- 1/2 teaspoon dried basil
- ½ teaspoon ground thyme
- ½ teaspoon rosemary
- 1 teaspoons salt or to taste
Preheat your oven to 400 degrees. Wash and chop all vegetables and place them in a large casserole dish. Drizzle the Marsala wine, apple cider vinegar and olive oil over the vegetables. Sprinkle the herbs and salt over the vegetables. Using a spoon or your hands, mix all ingredients together so that all vegetables are coated in liquid and herbs.
Bake in the oven for 50 minutes to one hour, checking on the veggies to shift them around 20 minutes and 40 minutes in. The dish is ready once the vegetables have turned an attractive golden brown and all veggies are soft yet crispy.