Roasted Vegetables

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Roasted Vegetables

Recipe from: Joanne Weir.

 

1/2 lb. each rutabaga, carrots, and parsnips, peeled and cut into 1 " pieces

1/2 lb. Brussels sprouts, trimmed

1 small head cauliflower, cut into florets

1/2 lb. yams or sweet potatoes, cut into 1 " pieces

1 TB unsalted butter

1 TB extra virgin olive oil

2 tsp. fresh thyme, chopped

2 tsp. fresh sage, chopped

1/8 tsp. grated nutmeg

Salt and freshly ground black pepper

1/2 cup Marsala wine

 

Preheat the oven to 450° F.

 

Bring a pot of salted water to a boil. Add the rutabaga, carrots, parsnips,

and Brussels sprouts

and simmer until they give slightly with a fork, about 5 minutes. Remove with

a slotted spoon.

 

Add the cauliflower and simmer 1 minute. Drain.

 

In a large roasting pan, place the rutabaga, carrots, parsnips, Brussels

sprouts, cauliflower,

and yams or sweet potatoes.

 

In a small sauce pan, melt the butter and add the oil, thyme, sage, and

nutmeg and stir. Drizzle

the butter mixture over the vegetables and toss to coat them completely.

 

Season with salt and pepper to taste. Pour the Marsala into the bottom of the

roasting pan.

 

Cover tightly with foil and bake for 40 minutes. Remove foil, toss the

vegetables, and continue to

bake until the Marsala is evaporated and the vegetables can be easily pierced

with a knife, 20 to

30 minutes.

 

Place the roasted vegetables on a platter and serve.

 

Nutrition Information:

Per serving = calories 148, protein 4 g, carbohydrates 24 g, fiber 6 g,

fat 4 g (saturated fat 1 g), cholesterol 4 mg, sodium 641 mg.