Pan-Roasted Winter Vegetables

I’m still waiting for those scrumptious holiday recipes, but didn’t want you to think I was neglecting you! We enjoyed this tasty side dish on Thanksgiving and will likely enjoy it again come Christmas. The long cooking time enhances the earthy sweetness of the vegetables and the wine adds tremendous depth of flavor. Even my daughters tried & liked it.. and how many kids actually enjoy Brussels Sprouts??! Recipe adapted from Williams-Sonoma Seasonal Favorites.

Serves 6.

SODIUM CONTENT: 57 mg per serving


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. sweet potatoes, peeled and cut into pieces
1 T. unsalted butter
1 T. olive oil
1 t. dried thyme
1 t. dried crumbled sage
1/8 t. ground nutmeg
freshly ground black pepper to taste
1/2 c. dry wine, red or white


Preheat oven to 450 degrees. Get out a roasting pan and set aside.

Fill a stockpot 3/4 full with water and bring to a boil over high heat.

Once boiling, add the rutubagas, carrots and parsnips and simmer 4 minutes. Drain well.

Place all of the vegetables into the roasting pan. Melt the butter in a small saucepan over low heat. Remove from heat and add the olive oil, thyme, sage and nutmeg. Stir to combine. Drizzle the mixture over the vegetables and toss to coat evenly. Season to taste with freshly ground black pepper.

Pour the wine into the pan, then cover tightly with aluminum foil. Place the pan onto the middle rack in the oven and bake 40 minutes. Remove the aluminum foil, toss the vegetables and continue to bake uncovered until the wine evaporates and the vegetables are fork tender, 20-30 minutes. Remove from oven and serve immediately.

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