Beer Roasted Veggies

Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!


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Beer Roasted Veggies
Beer Roasted Veggies
1 cup good quality beer
1 cup 1/4-inch julienne carrot strips
1 cup fresh corn kernels
1 cup fennel, quartered and thinly sliced
2 tbsp. extra virgin olive oil
3 cloves minced garlic
1 Large thickly sliced red onion
1 cubed red bell pepper
1 tbsp. fresh rosemary, chopped
season to taste with salt

Prep: 15 minutes  Cook: 30 minutes  Serves: 6

Toss together 1 cup each: good quality beer, 1/4-inch julienne carrot strips, fresh corn kernels, quartered and thinly sliced fennel, 2 tbsp. extra virgin olive oil, 3 cloves minced garlic, 1 large thickly sliced red onion and 1 cubed red bell pepper on a large baking sheet. Cook at 400°F for 30 minutes or until excess liquid has cooked off, stirring occasionally. Sprinkle with 1 tbsp. chopped fresh rosemary and season to taste with salt.  

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