Oven-Roasted Winter Vegetables

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


This side dish highlights the caramelized, comforting flavors of often overlooked vegetables.

  • Servings: Serves 6
  • Prep Time: Less than 30 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Side Dish


1/2 lb. rutabagas, peeled and cut into 1-in. pieces
1/2 lb. carrots, peeled and cut into 1-in. pieces
1/2 lb. parsnips, peeled and cut into 1-in. pieces
1/2 lb. Brussels sprouts, trimmed
1/2 lb. sweet potatoes, cut into 1-in. pieces
1 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
2 tsp. fresh thyme, chopped
2 tsp. fresh sage, chopped
1/8 tsp. freshly grated nutmeg
salt and freshly ground black pepper
1/2 c. Marsala wine


Preheat an oven to 450°F/230°C.
Bring a pot of salted water to a boil. Add the rutabagas, carrots and parsnips and simmer until they give slightly when pierced with a fork, about 5 minutes.
Place the rutabagas, carrots, parsnips, Brussels sprouts and sweet potatoes in a large roasting pan.
Melt the butter in a small sauce pan and stir in the oil, thyme, sage and nutmeg.
Drizzle the butter mixture over the vegetables and toss to coat them completely. Season to taste with salt and pepper.
Pour the Marsala into the bottom of the roasting pan. Cover pan 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, about 20 - 30 minutes.
Place the roasted vegetables on a platter and serve immediately.