Marsala Roasted Root Vegetables

By á-46400

Ingredients

• 1/2 lb carrots, peeled and cut into bite-sized chunks
• 1/2 lb parsnips, peeled and cut into bite-sized chunks
• 1/2 lb turnips, peeled and cut into bite-sized chunks
• 1/2 lb sweet potatoes, peeled and cut into bite-sized chunks
• 1 tbls butter
• 1 tlbs extra-virgin olive oil
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/8 tsp freshly grated nutmeg
• salt and freshly ground black pepper
• 1/2 cup Marsala wine
• 2 tbls chopped fresh flat leaf parsley
• 2 tsp Old World seasoning can be substituted for the spices

Preparation

Step 1

Bring a large pot three-fourths full of salted water to a boil. Add the carrots, parsnips, and turnips 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 that has been lined with aluminum foil (for the sake of easy clean up). In a small saucepan over low heat, melt the butter. Add the olive oil, thyme, sage, and nutmeg and stir to mix well. Drizzle butter mixture over the vegetables and toss to coat evenly. Season with salt and pepper to taste. Pour the Marsala wine into the bottom of the pan. Cover tightly with aluminum foil.

Roast for 40 minutes. Remove the foil, toss the vegetables, and continue to roast, uncovered, until the Marsala evaporates and the vegetables can be easily pierced with a knife, 10-20 minutes more. Remove vegetables to a platter and sprinkle with the chopped parsley.