Roasted Winter Vegetables
A perfect side for a winter dinner.
½ pound Brussels Sprouts
½ pound carrots; well washed, peeled and cut into 1”pieces
½ pound parsnips; well washed, peeled and cut into 1”pieces
¼ pound rutabaga; well washed, peeled and cut into 1”pieces
2 tablespoons butter
1 tablespoons olive oil
1 teaspoon fresh sage, chopped
1 teaspoon fresh thyme, chopped
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
½ cup Marsala wine
Preheat oven to 450 degrees.
Bring a large pot of water to a boil, and add the carrots, parsnips and rutabaga. Cook until they are tender, about 6-9 minutes – it until soft when poked with a fork. Drain well and set aside.
In a large skillet, melt the butter, and add in the oil. Blend well. Next add in all the spices – except for the salt and pepper. Place the Brussels sprouts and the rest of the vegetables into a roasting pan, or glass baking dish. Pout the butter-herbed mixture over the vegetables and toss to coat. Next pour, the Marsala wine around the vegetables and into the bottom of the roasting pan.
Cover (use tin foil, if the pan does not have a cover) and place in the pre-heated oven for 40-45 minutes. Remove from oven, remove cover, and cook for another 20-25 minutes until all of the wine is evaporated and the vegetables are easily pierced with a fork. Serve immediately.