Marsala Glazed Winter Vegetables

• cubed peeled rutabagas (about 1/2 pound)3 cups
• parsnips (1/2-inch-thick slices)↗1 1⁄3 cups
• white pearl onions, peeled (about 1/2 pound)↗1 1⁄4 cups
• slice carrot (1/2-inch-thick slices)↗1 cup
• trimmed halved Brussels sprouts (about 1/2 pound)1 1⁄2 cups
• cooking spray
• butter↗1 tablespoon
• extra virgin olive oil↗1 tablespoon
• chopped fresh thyme2 teaspoons
• salt↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• ground nutmeg↗1⁄8 teaspoon
• dry marsala wine↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 450°.

2. 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.

3. 3

   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.

4. 4

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

5. 5

   Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes.