MARSALA GLAZED WINTER VEGETABLES

Marsala Glazed Winter Vegetables image

Provided by dicentra

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

3 cups cubed peeled rutabagas (about 1/2 pound)
1 1/3 cups parsnips (1/2-inch-thick slices)
1 1/4 cups white pearl onions, peeled (about 1/2 pound)
1 cup slice carrot (1/2-inch-thick slices)
1 1/2 cups trimmed halved Brussels sprouts (about 1/2 pound)
cooking spray
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon ground nutmeg
1/2 cup dry marsala wine

Steps:

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.

Nutrition Facts : Calories 130.4, Fat 4.6, SaturatedFat 1.6, Cholesterol 5.1, Sodium 248.9, Carbohydrate 18.2, Fiber 4.9, Sugar 8.3, Protein 2.3