By: Katie Marble
Carmelized, roasted vegetable layered with flavors of garlic and fresh herbs and finished with balsamic glaze and parmesan are a coveted hit at Cooper’s Hawk Winery & Restaurant.
Even non vegetable eaters are raving over Cooper Hawks mixed roasted vegetables and the sensational recipe has been requested!
Tim McEnery, inspired by Napa Valley’s wine country, started Cooper’s Hawk Winery & Restaurant in his hometown of Orland Park, Ill., in 2005. He wanted the experience to be wine- centric, modern, and casual dining.
15 years later, Cooper’s Hawk is one of the largest winery in the U.S., won hundreds of rewards, has over 30 restaurants and tasting rooms with more in the future forcast. August 12 marks the celebration and grand opening of the The 10th Florida location.
“We believe that food and wine bring people together and build lasting connections.”
If you're new to the Cooper's Hawk experience, don’t worry, guess work is eliminated with a menu that offers suggestions with what perfect wine to pair with each dish. The restaurant serves a global-influenced contemporary American cuisine for lunch and dinner daily There is also a gluten free section and kids’ menu available.
Chef Matt McMillin, vice president of Cooper’s Hawk culinary program, has had career highlights of being an educator, cookbook author, frequent radio and television appearances, a partner in Chicao’s Lettuce Entertain You restaurant group, and guest judge on “Bobby Flay's Throwdown”
With roasted vegetables that evolved from a recipe he makes at home using any great vegetables in the refrigerator and combining it with the right seasonings and cooking technique he has created quite the crowd pleaser for all to enjoy.
“Even husbands and Kids are eating their vegetables!”
The recipe and technique have been shared! Please enjoy this delicious, wholesome dish at home.
Cooper’s Hawk Winery & Restaurant’s Roasted vegetables
1 medium zucchini, diced
1 medium red pepper, diced
1 medium red onion, diced
2 medium parsnips, diced
2 large carrots, diced
7 ounces cremini mushrooms, halved
8 ounces Brussels sprouts, quartered
1/3 cup extra virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
3 tablespoon unsalted butter
2 tablespoons chopped garlic
2 teaspoons finely chopped parsley
1 teaspoon finely chopped basil
1 teaspoon finely chopped green onion
½ teaspoon thyme
2 tablespoon balsamic glaze
3 teaspoons grated Parmesan
1. Preheat oven to 450 degrees F. Place prepared vegetables in large bowl. Add the olive oil, salt and pepper, mixing well so that all vegetables are coated evenly.
2. Transfer vegetables to a sheet pan, forming a single layer. Roast until vegetables begin to brown, about 10-15 minutes, rotating pan halfway through cooking. Note; If the vegetables are very cold when putting into the oven, they may need additional cooking time. When the vegetables are nicely caramelized, remove from the oven.
3. Add butter, garlic, parsley, basil, green onion and thyme. Mix well and place back in the oven for about two minutes.
4. Remove from oven and transfer vegetables to a serving dish. Drizzle with balsamic glaze and sprinkle with Parmesan cheese.
Makes 8 servings
Nutrition information per 1 serving: 188 calories, 66% calories from fat, 14g fat, 4g saturated fat, 12mg cholesterol, 15g carbohydrates, 7g total sugar, 0g added sugar, 3g protein, 329mg sodium, 4g fiber