Simply wonderful, Pan-Roasted Winter Vegetables come to life with herbs and Marsala. An ideal side dish for roasts and braised meats. Earthy and delicious.

Pan-Roasted Winter Vegetables


Pan-Roasted Winter Vegetables
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: British
Serves: 6
  • 1/2 pound rutabagas; peeled, and cut into pieces
  • 1/2 pound carrots; peeled, and cut into pieces
  • 1/2 pound parsnips; peeled, and cut into pieces
  • 1/2 pound Brussel sprouts; trimmed
  • 1/2 pound yams or sweet potatoes; 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 freshly-grated nutmeg
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1/2 Cup Marsala wine
  1. Preheat an oven to 450 degrees.
  2. Bring a large pot three-fourths full of salted water to a boil over high heat. Add the rutabagas, carrots and parsnips and simmer until the vegetables give slightly when pierced with a fork, about 4 minutes. Drain well.
  3. Place the rutabagas, carrots, parsnips, Brussels sprouts and yams in a large roasting pan.
  4. In a small saucepan over low heat, melt the butter. Add the olive oil, thyme, sage and nutmeg and stir to mix well.
  5. Drizzle the butter mixture over the vegetables and toss to coat evenly. Season with salt and pepper. Pour the Marsala into the bottom of the roasting pan.
  6. Cover tightly with aluminum foil.
  7. Bake for 40 minutes. Remove the foil, toss the vegetables and continue to bake, uncovered, until the Marsala evaporates and the vegetables can be easily pierced with a knife, 20 to 30 minutes more.
  8. Place the roasted vegetables on a warmed platter and serve immediately.
This melange of fresh vegetables combines members of the cabbage family - rutabagas and Brussels sprouts - with such roots and tubers as carrots, parsnips, and yams or sweet potatoes. Although most roots and tubers are harvested in the autumn months, their long storage capability makes them favorite winter ingredients as well.

Per Serving Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 Fat.
Nutrition Information
Serving size: per serving Calories: 118 Fat: 5 g Carbohydrates: 16 g Sodium: 32 mg Fiber: 5 g Protein: 2 g Cholesterol: 5 mg

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