OVEN-ROASTED WINTER VEGETABLES

OVEN-ROASTED WINTER VEGETABLES image

Yield 8-12

Number Of Ingredients 12

3/4 pound carrots, peeled and cut into 1-inch pieces
3/4 pound Brussels sprouts, trimmed
3/4 pound rutabagas, peeled and cut into 1-inch pieces
3/4 pound parsnips, peeled and cut into 1-inch pieces
3/4 pound sweet potatoes, cut into 1-inch pieces
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1/8 teaspoon freshly grated nutmeg
-- Salt and freshly ground black pepper
1/2 cup (4 ounces) Marsala

Steps:

Instructions: Preheat the oven to 450°. Bring a pot of salted water to a boil. Add the carrots and Brussels sprouts and simmer until they give slightly when pierced with a fork, about 5 minutes. Place the carrots, Brussels sprouts, rutabagas, parsnips and sweet potatoes in a large roasting pan. Melt the butter in a small saucepan and stir in the oil, thyme, sage and nutmeg. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season to taste with salt and pepper. Pour the Marsala into the bottom of the roasting pan. Cover tightly with foil and bake for 40 minutes. Remove the foil, toss the vegetables and continue to cook until the Marsala has evaporated and the vegetables can be easily pierced with a knife, about 20 to 30 minutes. Place the roasted vegetables on a platter and serve hot.