Marsala-Glazed Winter Vegetables

Photography: Karry Hosford

Marsala wine imparts a rich caramel flavor to the vegetables, but you can also use dry sherry. Parboil the vegetables before roasting to soften them so they'll better absorb the flavors of the seasonings. For the best flavor, use freshly grated nutmeg instead of bottled ground.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 28%
  • Fat: 4.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.1g
  • Carbohydrate: 23.7g
  • Fiber: 4.3g
  • Cholesterol: 5mg
  • Iron: 1.3mg
  • Sodium: 256mg
  • Calcium: 71mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 450°.
  2. 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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