Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Pan-Roasted Winter Vegetables



Posts : 17927
Thanked : 881
Join date : 2013-01-12

Pan-Roasted Winter Vegetables

Post by Lobo on Sun 31 Jan 2016, 5:11 pm

Pan-Roasted Winter Vegetables

Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 75 minutes
Servings: 6
This mélange of fresh vegetables combines members of the cabbage family (rutabagas and brussels sprouts) with such roots and tubers as carrots, parsnips, and yams or sweet potatoes. Although most roots and tubers are harvested in the autumn months, their long storage capability makes them favorite winter ingredients as well.

  • Printer Friendly Version

  • 165


  • 1/2 lb. rutabagas, peeled and cut into pieces
  • 1/2 lb. carrots, peeled and cut into pieces
  • 1/2 lb. parsnips, peeled and cut into pieces
  • 1/2 lb. brussels sprouts, trimmed
  • 1/2 lb. yams or sweet potatoes, peeled and
      cut into pieces
  • 1 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 2 tsp. chopped fresh thyme
  • 2 tsp. chopped fresh sage
  • 1/8 tsp. freshly grated nutmeg
  • Salt and freshly ground pepper, to taste
  • 1/2 cup Marsala wine

Wine Pairing

This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.


Preheat an oven to 450ºF.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the rutabagas, carrots and parsnips and simmer until the vegetables give slightly when pierced with a fork, about 4 minutes. Drain well.

Place the rutabagas, carrots, parsnips, brussels sprouts and yams in a large roasting pan. In a small saucepan over low heat, melt the butter. Add the olive oil, thyme, sage and nutmeg 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 40 minutes. Remove the foil, toss the vegetables and continue to bake, uncovered, until the Marsala evaporates and the vegetables can be easily pierced with a knife, 20 to 30 minutes more.

Place the roasted vegetables on a warmed platter and serve immediately.
Adapted from Williams-Sonoma Seasonal Celebration Series, Winter, by Joanne Weir (Time-Life Books, 1997).

    Current date/time is Wed 07 Dec 2016, 8:20 am