Marsala Glazed Winter Vegetables |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Cooking Light Ingredients:
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 |
Directions:
1. Preheat oven to 450°.
2. 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.
3. 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.
4. Pour wine over vegetables; cover pan with foil. Bake vegetables at 450° for 30 minutes.
5. Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes.
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