Recipe by MarieRynr
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.
Top Review by dicentra
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.
- 1⁄2 lb rutabaga, peeled and cut into pieces
- 1⁄2 lb carrot, peeled and cut into pieces
- 1⁄2 lb parsnip, peeled and cut into pieces
- 1⁄2 lb Brussels sprout, trimmed
- 1⁄2 lb yams or 1⁄2 lb sweet potato, peeled and cut into pieces
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 1⁄8 teaspoon greshly grated nutmeg
- salt & freshly ground black pepper
- 1⁄2 cup marsala wine
Directions See How It's Made
- 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.
- Drain well.
- Place all the vegetables in a large roasting pan.
- Melt together the butter, oil and herbs, mixing well.
- Drizzle over the vegetables and toss to coat evenly.
- Season to taste with salt and pepper.
- Pour the wine over the bottom of the pan.
- Cover tightly with foil.
- Bake for 40 minutes.
- 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.
- Place on a warmed platter and serve at once.