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Ingredients
- 3 cups (1/2-inch) cubed peeled rutabaga (about 1/2 pound)
- 1 1/3 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
- 1 1/4 cups pearl onions, peeled (about 1/2 pound)
- 1 cup (1/2-inch-thick) slices carrot (about 1/2 pound)
- 1 1/2 cups trimmed halved Brussels sprouts (about 1/2 pound)
- Cooking spray
- 1 tablespoon butter
- 1 tablespoon extravirgin olive oil
- 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup dry Marsala wine
Details
Preparation
Step 1
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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