Pan Roasted Winter Vegetables

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a lovely combination of winter vegetables, prepared in a simple and easy way without too much fuss. We love it with Roast Chicken, and it also goes very good with beef.

Ingredients Nutrition

Directions

  1. Preheat oven to 450*F (230*C) Bring a large pot, 3/4 full of salted water to a boil Add the rutabagas, carrots and parsnips and simmer until the vegetables give slightly when pierced with a fork, about 4 minutes.
  2. Drain well.
  3. Place all the vegetables in a large roasting pan.
  4. Melt together the butter, oil and herbs, mixing well.
  5. Drizzle over the vegetables and toss to coat evenly.
  6. Season to taste with salt and pepper.
  7. Pour the wine over the bottom of the pan.
  8. Cover tightly with foil.
  9. Bake for 40 minutes.
  10. REmove the foil, toss the vegetables and contiue to bake, uncovered until the wine evaporates and the vegetables can be easily pierced with a knife, 20 to 30 minutes.
  11. Place on a warmed platter and serve at once.

Reviews

(1)
Most Helpful

I combined this recipe with one of my own (couldn't find exactly what I was looking for) for Thanksgiving dinner this year. I used parsnips, yams, and butternut squash. The nutmeg is key. YUM!! Thanks for the concept. It turned out wonderful. Marsala is a great way to do fall veggies.

dicentra November 29, 2008

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