Marsala Winter Vegetables
Recipe submitted by Katie Taylor, Chief Customer Officer, Sara Lee Branded Apparel (Hanes Her Way).
![Marsala Winter Vegetables](https://assets.speakingofwomenshealth.com/recipes/_transforms/_540xAUTO_crop_center-center_none/vegetables.jpg)
Marsala sauce gives winter vegetables an especially savory flavor that’s perfect for cold winter nights. Who said vegetables were only for the summer?
Ingredients
- 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
Preparation
- 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