← All recipes
American · Side
Roasted Winter Vegetables with Marsala
Brussels sprouts, carrots, parsnips and red onion roast under foil in Marsala and soy, then finish uncovered until browned. The wine gives them a nutty sweetness that suits a holiday table.
- YieldServes 6 to 8
- Hands-on20 min
- Total1 h 10 min
- Difficulty
Ingredients
- 120 mlMarsala wine, medium-dry, or Marsala cooking wine
- 2 tbsplow-sodium soy sauce
- 2 tbspextra-virgin olive oil
- 1 tbspfresh thyme, chopped; or about 1 tsp dried
- ½ tspcoarse salt, or to taste
- to tasteblack pepper, freshly ground
- 300 gBrussels sprouts, trimmed and halved
- 225 gcarrots, sliced into 1 cm rounds
- 225 gparsnips, sliced into 1 cm rounds
- 170 gred onion, 1 medium, cut into 12 wedges
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.