Thank you Trivento for sponsoring this post. Get in the game with Trivento Wine and Major League Soccer!
A Spring gathering calls for Roasted Vegetables paired perfectly with Trivento Malbec
Are you excited as I am for Major League Soccer? Who’s your favorite team? Mine is the Los Angeles Galaxy, of course! I love the intensity of the game live, but I mostly love spending the time with my family while we enjoy watching the game at home. It’s a great time to fire up the grill and enjoy our favorite snacks, while we cheer on our favorite team.
One way to celebrate the sport is a full spread of roasted or grilled foods. Recently I found out that Trivento Wine is the Official Wine of MLS. I really wanted to try their Trivento Reserve Malbec and “White Orchid” Reserve Torrontes. I looked up pairings and found out that one of the best foods to pair with Malbec is roasted vegetables.
Trivento Wines have deep European roots. The Malbec grape varietals have hints of ripe red fruits, strawberries and cherries on the palate. I love the feel of smooth tannins and the lingering finish that balances the roasted flavor of the veggies.
Related recipe: How to Build the Perfect Party Platter
White Orchid is a blend of Torrontes and Pinot Grigio grapes harvested from Trivento’s vineyards in Mendoza’s Uco valley and various fruit. It’s light with aromas of flowers, pineapple, chamomile, white pepper and notes of golden apple and citrus. It has that perfect bit of sweet flavor with a refreshing, lingering finish. This variety pairs well with lighter foods such as salmon, halibut, chicken and pasta. 
As a leading producer of fine wines from Argentina, Trivento’s partnership with Major League Soccer is a great way to celebrate the sport and good times. What is your favorite Trivento Wine pairing?
For more information on Trivento’s partnership with MLS visit their Loyalty Program information page.
You can also follow along on Facebook, Instagram and Twitter.
Ingredients
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
- 1 small sweet potato, peeled and cubed
- 1 small cauliflower, chopped into bite size florets
- 10-12 asparagus, 1/2-inch trimmed at the bottom
- 2 large purple carrots, sliced
Instructions
- Preheat oven to 450° F.
- Combine thyme, rosemary, olive oil, vinegar, salt and pepper. Whisk until combined.
- Arrange vegetables in a large baking sheet. Bruch olive oil mixture evenly all over vegetables.
- Roast for 35-40 minutes or until vegetables are cooked through and browned. Carefully turn vegetables with tongs every 15 minutes.
- Serve as a side with a glass of Trivento Reserve Malbec.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
2 comments
Looks delicious Ericka, especially with the wine pairing! Will be treating us to this meal over the weekend!
Wish the photo attached to the recipes you present would print with the recipe – they make it that much more appealing 🙂 Keep up the great work!
Hi Ellen! Thanks for the suggestion! I’ll start adding photos to the printouts 😉
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