Vinha d’alhos-style vegetables

Vinha d’alhos-style vegetables

Legumes com vinha d’alhos

2 as a main course or 4 as a side dish

Sadly, vegetables are often a bit of an afterthought in Portuguese gastronomy. They’re often overcooked or added to stews that will be long simmered. Here, I’ve chosen to use vegetables that we know and love, giving them the vinha d’alhos (wine and garlic) treatment and resisting the temptation to add lots of meat. The result is this delicious roasted dish that can easily sit at the centre of the table and hold its own.


Quantity Ingredient
3 red onions, cut into thick rings
400g parsnips, halved lengthways
500g heirloom carrots, halved lengthways
50g walnuts
3 slices day-old bread, such as ciabatta or sourdough
2 tablespoons olive oil
1 orange, Finely grated zested
1 lemon, Finely grated zested
a small handful parsley leaves, finely chopped
extra-virgin olive oil, to serve
sea salt flakes
ground white pepper
cracked black pepper

For the glaze

Quantity Ingredient
150ml red wine, ideally a light to medium-bodied red wine such as a pinot noir
50ml red wine vinegar, plus a little extra (optional)
50ml freshly squeezed orange juice
3 garlic cloves, smashed
1/2 teaspoon toasted cumin seeds, gently crushed
50g honey
1 cinnamon stick


  1. Preheat the oven to 200°C. Put the glaze ingredients in a pan and cook over a medium heat until the honey dissolves. Be careful not to reduce the glaze too much at this stage, as it will reduce further while cooking. Set aside.
  2. Put the onions in a baking dish large enough to allow the vegetables plenty of room to roast, rather than steam (we want them to roast for flavour and colour). Sit the parsnips and carrots on top of the onions and season with salt and white pepper. Pour the glaze over and mix well. Roast for 30 minutes, or until cooked through and golden brown. After 15 minutes, you can remove the cinnamon stick if you like (I prefer to leave it in). Baste the vegetables with the glaze 2 or 3 times while cooking. I also like to add an extra splash of red wine vinegar halfway through for an acidic kick.
  3. Put the walnuts on a separate baking tray and bake for a few minutes until lightly toasted. Roughly chop them once cooled.
  4. Make the croutons by tearing the bread into rough bite-sized pieces. Heat the olive oil in a pan over a medium heat, add the bread and toast for 5 minutes, or until crispy and golden brown. Put the croutons in a bowl and mix in the orange and lemon zest and parsley. Season with salt and white pepper.
  5. Once the vegetables are cooked, if the glaze seems too liquid you can simmer it in a pan to reduce, then spoon it back over the vegetables. Sprinkle the walnuts and croutons over the vegetables and add a generous glug of extra-virgin olive oil, sea salt flakes and cracked black pepper.
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