Marsala-Glazed Winter Vegetables

Ingredients

• 1 ¹/₃ cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
• 3 cups (1/2-inch) cubed peeled rutabaga (about 1/2 pound)
• ½ cup dry Marsala wine
• 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
• 1 tablespoon extravirgin olive oil
• 1 tablespoon butter
• Cooking spray
• + 6 more ingredients
• • 1 ½ cups trimmed halved Brussels sprouts (about 1/2 pound)
  • 1 ¼ cups pearl onions, peeled (about 1/2 pound)
  • ¹/₈ teaspoon ground nutmeg
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 1 cup (1/2-inch-thick) slices carrot (about 1/2 pound)

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 ingre...

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