Winter (root) vegetables have such a bad reputation, but there are many yummy ways to prepare them. This dish would work well with just about any combination of winter vegetables you can think of!Bring 2 quarts (8 cups) of water to a boil in a Dutch oven. Add 3 cups (1/2-inch) cubed and peeled rutabaga, 1 and 1/3 cups (1/2-inch thick) slices of parsnip, 1 and 1/4 cups peeled pearl onions (I actually used boiler onions instead, which are a tiny bit bigger), and 1 cup (1/2-inch thick) slices of carrot. Cook for 4 minutes.
Add 1 and 1/2 cups trimmed and halved Brussels sprouts and continue to cook for 1 minute. For a more thorough explanation of trimming Brussels sprouts, see my post for Brussels Sprouts with Toasted Spices.
Drain the veggies, then transfer to a large baking dish or roasting pan coated with cooking spray. Add 1 tablespoon vegan butter (such as Earth Balance), 2 teaspoons chopped fresh thyme (use 1/2 tsp. dried thyme if you prefer), 1/4 tsp. salt, 1/4 tsp. black pepper and 1/8 tsp. ground nutmeg; stir until the 'butter' melts.
Pour 1/2 cup Marsala wine over the vegetables, and then cover the baking dish with aluminum foil. Bake at 450 degrees for 30 minutes.
Remove the foil and stir the vegetables, but don't remove the pan from the oven. Continue to bake for 15 minutes, stirring half way through.
1 cup of vegetables is 150 calories.
Note: I should specify that I have not yet been able to find the definitive answer on whether Marsala is vegan or not (i.e. filtered through an animal-derived product). However, there are many other vegan recipes online which feature Marsala (Tofu Marsala, Seitan Marsala...) so I am assuming that the community in general is not too worried about this product.
Cost:
rutabaga $2.49
parsnip $1.13
boiler onions $2.99
carrot $0.75
Brussels sprouts $1.32
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