Roast Your Veggies

Local Farmers Markets and Locals Wines

Spring has sprung, and it is time to gather some friends, hit the local farmers markets, roast some veggies and chill out over a great glass of wine from Locals.


1 lb assorted spring vegetables (such as carrots, asparagus,

radishes, spring onions, sugar snap peas), trimmed or peeled if needed, cut

Into same size pieces.

4 unpeeled garlic cloves

2Tbsp. olive oil

Kosher salt and freshly ground pepper (to taste)


Preheat oven to 450 degrees, wash and pat dry vegetables, combine

veggies, garlic, and oil in a large bowl. Season with salt and pepper to taste

toss to coat. Spread out in a single layer on rimmed baking sheet. Roast, stirring halfway

through, until tender, golden brown and charred in spots (about 20 minutes). Serve warm

or at room temperature, with a glass of Praxis Viognier or The Choir both from Locals. Yummy.

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