Roasting with Winter Herbs
Nothing warms the soul during cold weather quite like savory roasted meats, and nothing can elevate a dish from cozy comfort food to dinner party showstopper quite like the infusion of fresh, aromatic herbs.
Here at Sonoma-Cutrer, the chef’s garden is chock full of fresh herbs like mint, rosemary, cilantro and parsley. The aromas of these herbs infusing their flavor into meat and veggies fill the air as the winery’s signature roast dishes take center stage for the season.
This winter, liven up your lineup of roast recipes with dishes that take full advantage of fresh, cold-season herbs. To inspire you, here are a few of our Sonoma-Cutrer chefs favorite roast ideas,
Every kitchen needs a go-to roast chicken recipe, and this herb-infused version is a perennial favorite, thanks to the flavors of rosemary, thyme, parsley — and a whole lot of garlic. Pop open your favorite bottle of Sonoma-Cutrer Chardonnay to use in the dish, then enjoy a glass over dinner.
Or try this roast chicken accompanied by a side of herbed french fries, a can’t-miss classic made with rosemary and parsley.
A truly versatile herb, mint is commonly paired with lamb in the Mediterranean. Take advantage of all that beautiful mint flourishing in your winter garden in this irresistible lamb dish with mint salsa verde. Lock in the flavors by searing the meat on the stovetop, then finish it off with a brief roast in the oven. Create a perfect pairing with Russian River Valley Pinot Noir.
Any of Sonoma-Cutrer’s Pinots also make the perfect sidekick to classics like beef tenderloin and pot roast with winter root vegetables. And when you prepare your favorite roast dish with the freshest herbs of the season, chances are there won’t be a bite left.
Have a few herbs left over? Trim the stems and put them in a cup of water, then cover loosely with a plastic bag and refrigerate. Change the water and trim the stems daily for the best results. The exceptions are mint and basil, which are best kept at room temperature.