italian style marsala winter roasted veggies ♥

heres a winter twist using marsala for a healthy winter dinner! :)

Ingredients

• 3 cups (1/2-inch) cubed peeled rutabaga (about 1/2 pound)
• 1 1/3 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
• 1 1/4 cups pearl onions, peeled (about 1/2 pound)
• 1 cup (1/2-inch-thick) slices carrot (about 1/2 pound)
• 1 1/2 cups trimmed halved Brussels sprouts (about 1/2 pound)
• mushrooms about 1 pound
• Cooking spray
• 1 tablespoon extra virgin olive oil
• 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/2 cup dry Marsala wine

Preparation

Preheat oven to 450°.
Bring 2 quarts water to a boil in a Dutch oven. Add the rutabaga, parsnip, onions,mushrooms 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 olive oil and the next 5 ingredients (olive oil through nutmeg), stirring mixture fully together Pour wine over vegetables; cover pan with foil. Bake vegetables at 450° 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.serve while hot and enjoy! :)