Marsala-Glazed Winter Vegetables

Yield: 6 servings (serving size: 1 cup) 4 points plus

Marsala-Glazed Winter Vegetables

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups (½-inch) cubed peeled rutabaga (about ½ pound)

  • 1⅓

    cups (½-inch-thick) slices parsnip (about ½ pound)

  • cups pearl onions, peeled (about ½ pound)

  • 1

    cup (½-inch-thick) slices carrot (about ½ pound)

  • cups trimmed halved Brussels sprouts (about ½ pound)

  • Cooking spray

  • 1

    tablespoon butter

  • 1

    tablespoon extravirgin olive oil

  • 2

    teaspoons chopped fresh or ½ teaspoon dried thyme

  • ½

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • teaspoon ground nutmeg

  • ½

    cup dry Marsala wine


Preheat oven to 450°. Bring 2 quarts water to a boil in a Dutch oven. Add the rutabaga, parsnip, onions, and carrot; cook 4 minutes. Add Brussels sprouts, and cook 1 minute. Drain and place vegetables in a large roasting or jelly roll pan coated with cooking spray. Add butter and the next 5 ingredients (butter through nutmeg), stirring mixture until butter melts. Pour wine over vegetables; cover pan with foil. Bake vegetables at 450° for 30 minutes. Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes.


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