Marsala Glazed Winter Vegetables

• 3 cups cubed peeled rutabagas (about 1/2 pound)
• 1 1/3 cups parsnips (1/2-inch-thick slices)
• 1 1/4 cups white pearl onions, peeled (about 1/2 pound)
• 1 cup slice carrot (1/2-inch-thick slices)
• 1 1/2 cups trimmed halved Brussels sprouts (about 1/2 pound)
• cooking spray
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/2 cup dry marsala wine

1. Preheat oven to 450u0b0.
2. Bring 2 quarts water to a boil in a Dutch oven. Add the rutabaga, parsnip, onions, and carrot; cook 4 minutes. Add Brussels sprouts, and cook 1 minute.
3. Drain and place vegetables in a large roasting or jelly roll pan coated with cooking spray. Add butter and the next 5 ingredients (butter through nutmeg), stirring mixture until butter melts.
4. Pour wine over vegetables; cover pan with foil. Bake vegetables at 450u0b0 for 30 minutes.
5. Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes.

peeled rutabagas, parsnips, white pearl onions, carrot, brussels, cooking spray, butter, extra virgin olive oil, thyme, salt, fresh ground black pepper, ground nutmeg, marsala wine

Taken from www.food.com/recipe/marsala-glazed-winter-vegetables-330435 (may not work)