Ingredients:
1/2 lb rutabagas, peeled and cut into pieces
1/2 lb carrots, peeled and cut into pieces
1/2 lb parsnips, peeled and cut into pieces
1/2 lb Brussels sprouts, trimmed
1/2 lb yams or 1/2 lb sweet potatoes, peeled and cut into pieces
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
1/8 teaspoon greshly grated nutmeg
salt & freshly ground black pepper
1/2 cup marsala wine
Directions:
Preheat oven to 450*F (230*C) Bring a large pot, 3/4 full of salted water to a boil Add the rutabagas, carrots and parsnips and simmer until the vegetables give slightly when pierced with a fork, about 4 minutes.
Drain well.
Place all the vegetables in a large roasting pan.
Melt together the butter, oil and herbs, mixing well.
Drizzle over the vegetables and toss to coat evenly.
Season to taste with salt and pepper.
Pour the wine over the bottom of the pan.
Cover tightly with foil.
Bake for 40 minutes.
REmove the foil, toss the vegetables and contiue to bake, uncovered until the wine evaporates and the vegetables can be easily pierced with a knife, 20 to 30 minutes.
Place on a warmed platter and serve at once.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.