Duke Sauvignon Blanc

Oven-roasted green vegetables

Sauvignon Blanc

Serves 4

Chef Mariza de Jager


  • 300g Brussel sprouts, ends removed and halved
  • 300g green beans, trim the ends
  • 1 head broccoli, cut into florets
  • 1 bunch asparagus spears, white ends at bottom trimmed
  • 5 baby fennel bulbs, cored and cut in half
  • 1 onion, quartered
  • 4 cloves of garlic, crushed
  • 1 ½ Tbsp vinegar
  • 1 Tbsp honey
  • 3 Tbsp olive oil
  • fresh basil
  • fresh parsley
  • salt and pepper


    1. Pre-heat oven to 180 degrees Celsius.
    2. Place Brussel sprouts, green beans, broccoli, asparagus, fennel, onion and garlic in a large bowl.
    3. Whisk together vinegar, honey and oil.
    4. Pour mixture over vegetables to coat. Spread vegetables evenly on a baking tray.
    5. Season with salt and pepper.
    6. Roast 20-25 minutes until vegetables are softened and caramelized, stirring hallway though cooking period.
    7. Stir in fresh basil and parsley.

    Serve hot with a glass of DUKE Sauvignon Blanc.