Roasted Root Veggie Sheet Tray with White Cooking Wine Glaze

Featured On: Cate’s Kitchen Fit

Total Time: 1 Hr 15 Min

Gluten Free
Vegetarian
Dinner

About this recipe

Elevate your dinner with our Roasted Root Veggie Sheet Tray, where a medley of parsnips, carrots, squash, leeks, and garlic is roasted to perfection. Sprinkled with pumpkin pie spice and oregano, these earthy delights create a harmonious symphony of flavors. Top it off with a luscious Holland House® White Cooking Wine glaze infused with shallots, herbs, and a touch of honey for a truly delightful addition to your meal.

Prep Time: 30 Min

Cook Time: 45 Min

Yield: 8 SERVINGS

Ingredients

Roasted Root Veggies

  • 1 large parsnip, peeled and cut into quarters
  • 2 large carrots, peeled and cut into quarters
  • 1 small acorn squash - halved lengthwise, seeded, and cut in ½ to ¾ inch slices
  • 2 leeks, cleaned and halved lengthwise
  • 1 lb. Brussels sprouts, halved
  • 10 cloves of garlic, unpeeled
  • 4 tablespoons extra virgin olive oil, separated, plus additional for sheet tray
  • 1 tablespoon Holland House® White Cooking Wine
  • 8 sprigs fresh oregano or thyme
  • ½ teaspoon pumpkin pie spice
  • 1¼ teaspoons sea salt
  • ¾ teaspoon freshly ground black pepper

White Cooking Wine Glaze

  • ½ cup Holland House® White Cooking Wine
  • ¼ cup shallots or red onion, finely chopped
  • 1 tablespoon honey
  • 2 tablespoons fresh oregano or thyme, chopped
  • 1 tablespoon lemon juice
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons salted butter, chilled

Directions

For Roasted Root Veggies

  1. Preheat oven to 425℉. Line a large sheet tray (or 2 medium trays) with parchment paper and coat with a generous layer of olive oil.
  2. Start by placing prepared parsnips, carrots, squash, leeks, and garlic on the tray. Season vegetables with ½ teaspoon pumpkin pie spice, ¾ teaspoon salt, ½ teaspoon pepper, and 3 tablespoons of olive oil.
  3. Toss vegetables until evenly coated. Place the larger cut vegetables toward the outside of the tray and the smaller ones toward the middle. Lay 8 sprigs of oregano on top.
  4. Bake for 20 minutes on the middle rack.
  5. Meanwhile, place Brussels sprouts in a large bowl and cover with 1 tablespoon of olive oil, 1 tablespoon white cooking wine, ½ teaspoon sea salt, and ¼ teaspoon pepper. Mix until evenly coated.
  6. After 20 minutes remove sheet tray and move the leeks and garlic to the very middle of the tray. Add the Brussels sprouts cut side down on any open space. Place back into the oven for 20 minutes.
  7. After 20 minutes pour the white cooking wine glaze on top of roasted vegetables and place back in the oven for 5 more minutes. Serve immediately.

For White Cooking Wine Glaze

  1. Add shallots and wine to saucepan and reduce on medium-low heat until about 3-4 tablespoons of wine remains about (about 5 minutes).
  2. Stir in the chopped herbs, pepper, honey, and lemon juice. Stir and allow to cook for 30 seconds, and then remove from the heat.
  3. Add cold butter one tablespoon at a time while swirling the pan in a circular motion until a nice glaze forms. Taste to adjust lemon and salt to your liking.

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