Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Oven-Roasted Autumn Vegetables
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- #91565
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 pound rutabaga, peeled and cut into 1-inch pieces
1/2 pound carrots, peeled and cut into 1-inch pieces
1/2 pound parsnips, peeled and cut into 1-inch pieces
1/2 pound Brussels sprouts, trimmed
1 small head cauliflower, cut into florets
1/2 pound yams or sweet potatoes, cut into 1-inch pieces
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
1/8 teaspoon freshly grated nutmeg
salt and freshly ground black pepper
1/2 cup Marsala wine
directions
Preheat the oven to 450 degrees F.
Bring a pot of salted water to a boil. Add the rutabaga, carrots, parsnips, and Brussels sprouts and simmer until they give slightly with a fork, about 5 minutes. Remove with a slotted spoon. Add the cauliflower and simmer 1 minute. Drain.
In a large roasting pan, place the rutabaga, carrots, parsnips, Brussels sprouts, cauliflower, and yams or sweet potatoes.
In a small saucepan, melt the butter and add the oil, thyme, sage, and nutmeg and stir. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season with salt and pepper to taste.
Pour the Marsala into the bottom of the roasting pan. Cover tightly with foil and bake for 40 minutes.
Remove foil, toss the vegetables, and continue to bake until the Marsala is evaporated and the vegetables can be easily pierced with a knife, 20 to 30 minutes.
Place the roasted vegetables on a platter and serve.
added by
Ruobbobuu
nutrition data
140 calories, 4 grams fat, 23 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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