These Marsala Glazed Winter Vegetables are lightly glazed for a delicious side dish and elegant enough for any holiday.
I just can’t wait to tell you about these incredible veggies. You have to make them for your holiday entertaining.
My family is lucky. They have me as their cook and a blogger who makes many Thanksgiving dinner even before Thanksgiving. Today was no exception.
I’m not going to lie. One of my all time favorite Thanksgiving side dishes is my Honey Roasted Carrots. I can devour them like candy. However, they do take time and an eagle eye to make sure you don’t burn them. Save that recipe when you don’t need the added stress.
Instead, I am telling you to make these roasted veggies with a Marsala Glaze. You can thank me later. Change up the veggies to what you enjoy eating. Some suggestions would be any type of winter squash, rutabagas, or even rhubarb.
- Serves: 6
- Calories: 116
- Fat: 3.3
- Carbohydrates: 16.5
- Sugar: 3.6
- Sodium: 100
- Fiber: 3.7
- Protein: 2.9
- ½ pound carrots, sliced
- ½ pound turnips, sliced
- 1 pound baby potatoes, halved
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh sage, chopped
- salt
- pepper
- 1 Tablespoon butter
- ½ Tablespoon olive oil
- ½ teaspoon nutmeg
- ½ cup Marsala Wine
- Place the veggies in a large roasting pan.
- In a small saucepan over low heat, melt the butter.
- Add the olive oil, thyme, and sage and stir to mix well.
- Drizzle the butter mixture over the vegetables and toss to coat evenly.
- Season with salt and pepper.
- Pour the Marsala into the bottom of the roasting pan. Cover tightly with aluminum foil.
- Bake for 35 minutes. Remove the foil, toss the vegetables add the nutmeg and continue to bake, uncovered, until the Marsala evaporates and the vegetables can be easily pierced with a knife, 20 minutes more.
- Place the roasted vegetables on a warmed platter and serve immediately
Thanks for stopping by and have a great day.
Marlene
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