Wednesday, October 5, 2011

Marsala-Glazed Winter Veggies

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I decided to cook up my Simple Roast Chicken for dinner and I wanted a nice side to go along with it.  I haven't gotten over how yummy the rutabaga's were in my Bloody Mary Pot Roast and I started surfing for a recipe.  I found this nice mix of lovely winter veggies with a light Marsala sauce.  
The grocery store didn't have any parsnips in stock so I used turnips instead.  Turned out great.  Also, to save time, I just purchased a bag of frozen pearl onions and added them at the same time as the Brussels sprouts in the pot.  All the veggies were tender and full of flavor.  I think next time I would add more rutabaga, and perhaps both turnips and parsnips.  Great fall side that I can't wait to make again.


  • 3 cups (1/2-inch) cubed peeled rutabaga (about 1/2 pound)
  • 1 1/3 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
  • 1 1/4 cups pearl onions, peeled (about 1/2 pound)
  • 1 cup (1/2-inch-thick) slices carrot (about 1/2 pound)
  • 1 1/2 cups trimmed halved Brussels sprouts (about 1/2 pound)
  • Cooking spray
  • 1 tablespoon butter
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup dry Marsala wine


  • Preheat oven to 450°.
  • 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. 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. Pour wine over vegetables; cover pan with foil. Bake vegetables at 450° for 30 minutes. 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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