Guest guest Posted January 22, 2008 Report Share Posted January 22, 2008 Oven-Roasted Autumn Vegetables 1/2 pound each rutabaga, carrots, and parsnips, peeled and cut into 1-inch pieces 1/2 pound Brussels sprouts, trimmed 1 small head cauliflower, cut into florets 1/2 pound yams or sweet potatoes, cut into 1-inch pieces 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 2 teaspoons fresh chopped thyme 2 teaspoons fresh chopped sage 1/8 teaspoon freshly grated nutmeg salt and freshly ground black pepper 1/2 cup Marsala Preheat the oven to 450 degrees. 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 saucepan, 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. Makes 8 servings. Calories 148, Fat 4 g, Carbs 24 g, Sodium 641 mg, Fiber 6 g. Looking for the perfect gift? Give the gift of Flickr! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2008 Report Share Posted January 22, 2008 Cook this up, AJ!!! I am on my way over!!! Boy does this look delicious!! Marilyn Daub Vanceburg, KY mcdaub My cats knead me!! - " AJ " <aj788888 Tuesday, January 22, 2008 8:19 AM Oven-Roasted Autumn Vegetables > Oven-Roasted Autumn Vegetables > > 1/2 pound each rutabaga, carrots, and parsnips, peeled and cut into > 1-inch pieces > 1/2 pound Brussels sprouts, trimmed > 1 small head cauliflower, cut into florets > 1/2 pound yams or sweet potatoes, cut into 1-inch pieces > 1 tablespoon unsalted butter > 1 tablespoon extra-virgin olive oil > 2 teaspoons fresh chopped thyme > 2 teaspoons fresh chopped sage > 1/8 teaspoon freshly grated nutmeg > salt and freshly ground black pepper > 1/2 cup Marsala > > Preheat the oven to 450 degrees. 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 saucepan, > 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. > Makes 8 servings. > Calories 148, Fat 4 g, Carbs 24 g, Sodium 641 mg, Fiber 6 g. > > > > > Looking for the perfect gift? Give the gift of Flickr! > > Quote Link to comment Share on other sites More sharing options...
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