Oven-Roasted Winter Vegetables
This colorful dish can be easily increased for larger parties.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Easy
- 1⁄2 lb. rutabagas, peeled and cut into 1-inch pieces
- 1⁄2 lb. carrots, peeled and cut into 1-inch pieces
- 1⁄2 lb. parsnips, peeled and cut into 1-inch pieces
- 1⁄2 lb. red onion, peeled and sliced 1⁄2 inch thick
- 1 Tbsp. unsalted butter
- 1 Tbsp. extra-virgin olive oil
- 2 sprigs fresh thyme
- 1⁄8 tsp. grated nutmeg
- 1 tsp. kosher salt
- 1⁄2 tsp. ground black pepper
- 1⁄2 cup Marsala wine
- Preheat oven to 450°F. Bring a large pot of salted water to a boil. Add the rutabagas, carrots, and parsnips, and simmer until they are somewhat tender when pierced with a fork, about 5 to 8 minutes. Drain well.
- Place the rutabagas, carrots, parsnips, and onion in a large roasting pan. Melt the butter in a small saucepan and stir in the oil, thyme, and nutmeg. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season with salt and pepper. Pour the Marsala into the bottom of the roasting pan.
- Cover tightly with foil and bake in the oven for 40 minutes. Remove the foil, toss the vegetables, and continue to cook, uncovered, until the Marsala is evaporated and the vegetables can easily be pierced with a knife, 20 to 30 minutes. Place the roasted vegetables on a platter and serve immediately.