Recipe submitted by Katie Taylor, Chief Customer Officer, Sara Lee Branded Apparel (Hanes Her Way).
Marsala sauce gives winter vegetables an especially savory flavor that’s perfect for cold winter nights. Who said vegetables were only for the summer?
- 1/4 cup soy sauce (low sodium)
- 3 cups 1/2 inch-cubed peeled rutabaga
- 1 1/3 cups 1/2 inch-thick sliced parsnip
- 1 1/2 cups pearl onions, peeled
- 1 cup sliced carrots
- 1 1/2 cups trimmed halved Brussels sprouts
- Cooking spray
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/8 teaspoon ground nutmeg
- 1 cup dry Marsala wine
- Preheat oven to 450 degrees.
- Bring 2 quarts water to 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, stirring mixture until butter melts. Pour wine over vegetables, cover pan with foil.
- Bake vegetables 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.
This recipe makes 10 servings.
Nutritional Analysis (per serving)
- 108 calories (25% calories from fat)
- 2 grams protein
- 15 grams carbohydrates
- 3 grams fat
- 73 milligrams calcium