Marsala Winter Veggies
1/4C LS soy sauce
3C 1/2 inch cubed peeled rutabaga
1 1/3 C 1/2 inch thick sliced parsnip
1 1/2 C pearl onions, peeled
1C sliced carrots
1 1/2 C trimmed halved Brussels sprouts
cooking spray
1 T butter or margarine
1 T EV olive oil
2 tsp chopped fresh thyme or 1 tsp dried thyme
Lite salt and pepper to taste
1/8 tsp ground nutmeg
1 C dry Marsala wine
Preheat oven to 450 degrees
Bring 2 quarts of water to boil in a dutch oven. Add the rutabaga, parsnip, onions, and carrot; cook 4 minutes. Add Brussels sprouts and cook 1 min.
Drain and place veggies in a large roasting or jelly roll pan coated with cooking spray. Add butter or margarine and the next 5 ingredients, stirring mixture until butter or margarine melts. Pour wine over veggies, cover pan with foil.
Bake veggies for 30 min. Uncover and stir veggies (do not remove pan from oven). Bake an additional 15 min. or until veggies are tender, stirring after 8 minutes.
Serves 10
(I would eat 1C and count as 1V {the wine cooks out} but cookbook would count this as 5V)
Each serving:
108 calories
2 g protein
15 g carbs
3 g fat (if using butter)
73 mg calcium
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