Roasted Vegetables with Red Wine Reduction

The flavor of this red-wine reduction will be determined mostly by the style of wine you use. 

We’re cooking with red wine this month in honor of Feast’s local wine issue. The flavor of the following red-wine reduction will be determined mostly by the style of wine you use. Choose a bottle of semisweet Zinfandel, Syrah or Catawba for a sweeter reduction, as opposed to popular drier red styles. If you want even more sweetness in your wine reduction, add a touch of honey, but keep in mind that vegetables will add natural sweetness, too.

The vegetable stock you use to make the reduction sauce is just as crucial as the red wine you choose. I recommend making your own stock from scratch, as homemade stock will bring out additional flavor from the vegetables and the red wine reduction sauce much more than shelf-stable varieties. The following homemade vegetable stock is packed with leeks, parsnips, carrots, celery, butternut squash, cauliflower and more.

Vegetable Stock

Yields | 6 cups |

  • 2 Tbsp butter
  • 2 onions, halved with skin on
  • 3 leeks, thoroughly cleaned, halved
  • 1 head garlic, halved horizontally
  • 2 parsnips, cleaned, halved
  • 3 carrots
  • 3 celery ribs
  • ½ small butternut squash, quartered
  • 3 quarts water
  • 1 small head cauliflower
  • 1 bay leaf
  • 4 sprigs thyme
  • ½ bunch flat-leaf parsley
  • 1 cup packed baby spinach
  • 1 tsp peppercorns
  • ½ tsp salt
  • 1 lemon, cleaned, halved

| Preparation – Vegetable Stock | In a large, heavy pan over medium heat, melt butter and add first 7 vegetables. Cook, covered, for 15 minutes, tossing occasionally until vegetables start to soften and brown. Remove cover and add water, increasing heat to medium high. Add remaining ingredients except lemon and bring to a boil. Reduce to a slow boil, punching ingredients under the surface; continue cooking for 30 minutes. Add lemon and cook for another 10 minutes. Remove from heat and strain through a sieve, reserving stock and discarding solids. Return ingredients to pan over medium-high heat and reduce by half. Prepare an ice bath; cool stock over bath and refrigerate until ready to use.

Roasted Vegetables with Red Wine Reduction

Serves | 4 to 6 |

Roasted Vegetables

  • 1 red onion, peeled and quartered
  • 2 red or yellow peppers, cleaned, seeded and cut into eighths
  • 6 cloves garlic
  • 3 small zucchinis, cleaned, cut into 1-inch pieces
  • 3 summer squash, cleaned, cut into 1-inch pieces
  • 8 petite Yukon Gold potatoes, halved
  • 4 small shallots, peeled and halved lengthwise
  • 8 small plum tomatoes, quartered lengthwise
  • 5 Tbsp grapeseed oil
  • 1 sprig rosemary
  • sea salt and freshly ground black pepper, to taste

Red Wine Reduction

  • 1 tsp plus 3 Tbsp cubed unsalted butter, divided
  • 1 shallot, minced
  • 1 cup red wine
  • 1 cup vegetable stock

| Preparation – Roasted Vegetables | Adjust oven racks to the highest and lowest slots. Preheat oven to 425°F.

Place all vegetables in a large bowl. Drizzle with oil, add rosemary, salt and pepper to taste and toss. Spread vegetables onto 2 or 3 large baking sheets; do not crowd. Roast for 10 minutes, toss and rotate pans low to high and front to back. Roast for another 10 minutes until vegetables are tender and begin to caramelize. Remove from oven and discard rosemary. Keep warm and set aside.

| Preparation – Red Wine Reduction | While vegetables are roasting, heat a small saucepan over medium heat. Add 1 teaspoon butter and once melted, add shallots. Sauté shallots for a few minutes until translucent, then add wine and stock. Bring pan to a boil and reduce by half. Continue to cook until mixture starts to get syrupy, then add 3 tablespoons butter, 1 cube at a time, while constantly whisking.

| To Serve | Place hot roasted vegetables in a bowl, drizzle with wine reduction sauce and toss. Adjust seasoning to taste and serve.


ZIPPED UP. The vegetable stock can be poured in Ziploc bags or Tupperware, dated and stored in the freezer until needed.


Join Feast Magazine and Schnucks Cooks Cooking School on Wed., May 25, at 6pm at the Des Peres, Missouri, location, to make the dishes in this month’s menu. Tickets are just $40 for a night of cooking, dining and wine. RSVP at or call 314.909.1704.


  • Golden Beet Salad
  • Cheesy Cauliflower Grits
  • Roasted Vegetables with Red Wine Reduction
  • Roasted Beef Tenderloin
  • Strawberry-Rhubarb Pie


In this class you’ll learn how to perfectly roast beef tenderloin and vegetables. You’ll also learn how to make cheesy grits using cauliflower and make the most of seasonal produce including golden beets, strawberries and rhubarb.