INGREDIENTS
1 cup
(1/2-inch-thick) slices carrot
1 1/3 cups
(1/2-inch-thick) slices parsnip
1 1/2 cups
Brussels sprouts
1 1/4 cups
Pearl onions
3 cups
Rutabaga
1/4 tsp
Black pepper, freshly ground
1/8 tsp
Nutmeg, ground
1/2 tsp
Salt
1
Cooking spray
1 tbsp
Extravirgin olive oil
1 tbsp
Butter
1/2 cup
Marsala wine, dry
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme