Rosemary Wine Root Vegetables

Maybe the only thing I love on a cold day more than soup is a hearty mix of root veggies. Potatoes, carrots, onions…All cooked to tender but not mushy, all designed to give me energy for the short days and long nights.

This is one of my favorite go-to side dishes in fall and winter. Besides being incredibly easy, it’s also delicious. And pretty on the plate.

I love root vegetables: they bring with them the taste of their origins. Every bite reminds me of the hands that dug them up, the earth that surrounded them for so long. The sun. The rain.

Their earthy taste is complemented here with rosemary and red wine (I used a Cabernet Sauvignon that was already open on my shelf). The sweetness of the rosemary and the depth of the wine highlights the veggies’ natural flavors.

The most important part of this dish is the prep: in order to keep the veggies cooking at the same rate (so that some don’t end up mushy and others too crunchy), it’s important to chop them to about the same size. If you have smaller pieces, add them later, after the larger ones have had a chance to cook a bit.

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