Joanne Weir Follow @ChefJoanneWeir

Oven-Roasted Autumn Vegetables

Oven-Roasted Autumn Vegetables

Serves 6


1/2 pound rutabaga, peeled, cut into 1" pieces
1/2 pound carrots, peeled, cut into 1" pieces
1/2 pound parsnips, peeled, cut into 1" pieces
1/2 pound Brussels sprouts, trimmed
1/2 pound yams or sweet potatoes, cut into 1" 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


Preheat an oven to 450°F.

Bring a pot of boiling salted water to a boil.  Add the rutabagas, carrots, parsnips and Brussels sprouts and simmer until they give slightly with a fork, 5 minutes.

Place the rutabaga, carrots, parsnips, Brussels sprouts, and yams or sweet potatoes in a large roasting pan.  Melt the butter in a small saucepan and add the oil, thyme, sage and nutmeg.  Stir together.  Drizzle the butter and oil over the vegetables and toss them to coat them completely.  Season with salt and pepper.  Pour the Marsala into the bottom of the roasting pan.  Cover tightly with foil and bake in the oven for 40 minutes.  Remove the foil, toss the vegetables and continue to cook until the Marsala is evaporated and the vegetables can be easily pierced with a knife, 20 to 30 minutes.

To serve, place the roasted vegetables on a platter and serve immediately.