Oven-Roasted Autumn Vegetables

A healthy take on a traditional Thanksgiving favorite

(Serves 8)

Created by: Joanne Weir

• 1/2 pound each rutabaga, carrots, and parsnips, peeled and cut into 1-inch pieces
• 1/2 pound Brussels sprouts, trimmed
• 1 small head cauliflower, cut into florets
• 1/2 pound yams or sweet potatoes, cut into 1-inch pieces
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fresh chopped thyme
• 2 teaspoons fresh chopped sage
• 1/8 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• 1/2 cup Marsala

• 1. Preheat the oven to 450° F. Bring a pot of salted water to a boil. Add the rutabaga, carrots, parsnips, and Brussels sprouts and simmer until they give slightly with a fork, about 5 minutes. Remove with a slotted spoon. Add the cauliflower and simmer 1 minute. Drain.
• 2. In a large roasting pan, place the rutabaga, carrots, parsnips, Brussels sprouts, cauliflower, and yams or sweet potatoes. In a small saucepan, melt the butter and add the oil, thyme, sage, and nutmeg and stir. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season with salt and pepper to taste. Pour the Marsala into the bottom of the roasting pan. Cover tightly with foil and bake for 40 minutes. Remove foil, toss the vegetables, and continue to bake until the Marsala is evaporated and the vegetables can be easily pierced with a knife, 20 to 30 minutes.
• 3. Place the roasted vegetables on a platter and serve.

Nutrients per serving:
Calories: 148
Fat: 4g
Cholesterol: 4mg
Carbohydrate: 24g
Sodium: 641mg
Protein: 4g
Total dietary fiber: 6g

November & December 2007

Photographer: Miki Duisterhof

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