Photography: Karry Hosford
6 servings (serving size: 1 cup)

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Ratings & Reviews

May review

May 02, 2016
Made this last night. Did not have parsnips so added Butternut  squash.  Also used white balsamic vinegar-did not measure, just sprinkled on.  Very good.  I think you can use just about any "root" or Starchy vegetable and it will work.

portland's Review

January 25, 2013
good way to serve root vegetables. after 50 minutes of cooking, vegetables were a little too cooked for my taste. i think next time i will decrease the boiling time and foil-wrapped time and increase the open roasting time - the marsala needed a little more time to glaze over.

KDesrochers1's Review

November 23, 2012
This is a wonderful recipe that went splendidly with our Thanksgiving turkey this year. I followed the recipe exactly but doubled it for 17 adult guests and we had plenty. It is a great recipe to introduce vegetables that we didn't ordinarily eat.

EllenDeller's Review

January 14, 2012
Flavor of the marinade is very good (I melted the butter and added garlic to the hot butter as well). I did not cover the pan and used sweet yellow onion chunks, carrots, baby potatoes, and rutabagas because I hate parsnips and had only frozen brussel sprouts (which were great on the side, steamed). The only part that I parboiled were the potatoes--and it all turned out wonderfully. Served with the oven-fried chicken with buttermilk-dijon sauce, which cooks at the same temperature.

mjmayinsf's Review

February 03, 2011
Even made parsnips taste good. I used fresh nutmeg and still didn't taste much - will double next time. Used fresh pearl onions - whole onions were a little too strong. Will split next time so that onion flavor is more uniform through the dish. Good but a lot of work.

snackcracker675's Review

January 04, 2010
A hit! I served this for Christmas with Herb Crusted Standing Rib Roast from this site. Both were amazing, and to keep the marsala going throughout the meal, I made the au jus for the meat with marsala as well, and both recipes were fantastic. I may double the onions and use two frozen pkgs next time.

rutherann's Review

February 15, 2009
Absolutely delicious. I used frozen pearl onions and parboiled them when I put in the brussell sprouts. Next time I am going to put in the rest of the bag of the pearl onions and more brussell sprouts. We thought it was just great!