Pan Roasted Winter Vegetables Recipe

Name: Pan Roasted Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb rutabaga, peeled and cut into pieces; 12 lb carrot, peeled and cut into pieces; 12 lb parsnip, peeled and cut into pieces; 12 lb Brussels sprout, trimmed; 12 lb yams or 12 lb sweet potato, 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; ⅛ teaspoon greshly grated nutmeg; salt & freshly ground black pepper; ½ cup marsala wine

Servings: persons

12 lb rutabaga, peeled and cut into pieces
12 lb carrot, peeled and cut into pieces
12 lb parsnip, peeled and cut into pieces
12 lb Brussels sprout, trimmed
12 lb yams or 12 lb sweet potato, 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
⅛ teaspoon greshly grated nutmeg
salt & freshly ground black pepper
½ cup marsala wine

1
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.
2
Drain well.
3
Place all the vegetables in a large roasting pan.
4
Melt together the butter, oil and herbs, mixing well.
5
Drizzle over the vegetables and toss to coat evenly.
6
Season to taste with salt and pepper.
7
Pour the wine over the bottom of the pan.
8
Cover tightly with foil.
9
Bake for 40 minutes.
10
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.
11
Place on a warmed platter and serve at once.

1789

kcal

Calories

Fat

409

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 lb rutabaga, peeled and cut into pieces, 12 lb carrot, peeled and cut into pieces, 12 lb parsnip, peeled and cut into pieces, 12 lb Brussels sprout, trimmed, and more.

Yes, Pan Roasted Winter Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Roasted Winter Vegetables

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