Marsala-Glazed Winter Vegetables

Marsala wine imparts a rich caramel flavor to the vegetables, but you can also use dry sherry. Since winter vegetables can be tough, parboil them before roasting to soften 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)

 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

Preheat oven to 450°.

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.