Marsala-Glazed Winter Vegetables

By á-4131

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

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

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.