Cottagecore-style roasted sweet potatoes and broccoli
One of the latest trends in the food industry is modern nostalgia and cottagecore. With love for the countryside and nostalgia for the past, in these febrile times let’s fall back on familiar comfort food and local products. Cottagecore is, among others, about self-soothing with a hearty meal. The recipe with its rustic simplicity puts a bounty of sun-kissed countryside flavour on a plate that makes you dream of an idyllic escape in the Mediterranean verdure.
Servings Prep Time
4 15minutes
Cook Time
35minutes
Servings Prep Time
4 15minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Preheat the oven to 200°C (392°F).
  2. Pour the marinara sauce, olive oil, wine and lemon juice into a mixing bowl. Pour the honey into the bowl and mix it thoroughly with the other ingredients.
  3. Rinse and lightly scrub the sweet potatoes. Peel and cube them. Cut the onion into thick slices. Combine the sweet potatoes, onion, garlic and cherry tomatoes in a large bowl, and drizzle the sauce mixture over it, then toss to coat.
  4. Sprinkle the salt, bukovo and thyme over the veggies, and toss again to coat.
  5. Tip them on a baking tray lined with parchment paper.
  6. Roast them in the hot oven for 25′.
  7. Wash the broccoli under running water and cut the florets from the stalk. Steam the broccoli florets by placing them in a pot of boiling water, set on medium heat. The water should cover the bottom of the pot. Cover the pot with the lid and steam for 3’. Remove with a slotted spoon and plunge immediately in ice water.
  8. After 25’ minutes in the oven, add the steamed broccoli and Kalamata olives and cook for another 10’.
Recipe Notes

Useful Information

It is preferable to steam the broccoli before roasting it as this way it is tenderer and retains it bright green colour.

🍇 Our Sommelier Suggests 🍇

Cottagecore is about rural self-sufficiency, the food we make using our garden-fresh vegetables, and thus this pastoral aesthetic retains its influential place in the plant-based culinary world. However, pairing vegetables with wine has proven to be difficult; in successful pairings the wine makes the food taste better and the food makes the wine feel better avoiding dominance.

What is Crete’s best-kept vini-secret?

Vidiano! When in Crete, finding a wine to match vegetarian food is not difficult. Vidiano is an ancient Cretan grape, a white grape variety indigenous to the Greek island of Crete. When in doubt about which wine to pair with vegan and vegetarian dishes, go for Vidiano. Pairing vegetarian meals with wine may seem intimidating, but Vidiano is an easy choice as it goes well with a variety of plant-based, veggie-driven dishes from roasted veggies to green salads and weeknight pastas without overpowering them.

Vidiano marries Crete to a cottagecore aesthetic, capturing a Mediterranean idyll that lasts. With this style of white wine, you can expect a brilliant golden hue and rich notes of apricot, fresh-cut mango, citrus peel, and hints of saffron. This grape produces earthy wines that deliver subtle aromas of golden apple and wild quince. Vidiano is floral on the nose with notes of yellow wildflowers.

Slow down and enjoy this great pairing.

 

Cottagecore-style roasted sweet potatoes and broccoli