Pan Roasted Winter Vegetables

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 lb rutabaga, peeled and cut into pieces
• 1/2 lb carrot, peeled and cut into pieces
• 1/2 lb parsnip, peeled and cut into pieces
• 1/2 lb brussels sprout, trimmed
• 1/2 lb yams or 1/2 lb sweet potato, peeled and cut into pieces
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh sage
• 1/8 teaspoon greshly grated nutmeg
• salt & freshly ground black pepper
• 1/2 cup marsala wine

Recipe

• 1 preheat oven to 450*f (230*c) bring a large pot, 3/4 full of salted water to a boil add the rutabagas, carrots and parsnips and simmer until the vegetables give slightly when pierced with a fork, about 4 minutes.
• 2 drain well.
• 3 place all the vegetables in a large roasting pan.
• 4 melt together the butter, oil and herbs, mixing well.
• 5 drizzle over the vegetables and toss to coat evenly.
• 6 season to taste with salt and pepper.
• 7 pour the wine over the bottom of the pan.
• 8 cover tightly with foil.
• 9 bake for 40 minutes.
• 10 remove the foil, toss the vegetables and contiue to bake, uncovered until the wine evaporates and the vegetables can be easily pierced with a knife, 20 to 30 minutes.
• 11 place on a warmed platter and serve at once.