Roasted winter vegetables with Marsala hunter’s sauce for dipping

I never knew vegetables could be like this. Trust me, I love veggies, but this is a whole new thing. It's a bounty of warm, deeply roasted vegetables served with a rich tasting dipping sauce. Put this out at your next dinner party with a bunch of forks-your friends and family will think you are amazing (as well they should). Bonus: any leftover veggies make an excellent soup or go into omelets or wraps the next day.

Ingredients:

Roasted vegetables:

3 parsnips, tops and tips trimmed

5 large carrots, tops and tips trimmed

1 large zucchini

12 or so button mushrooms

1 (14 ounce) bag frozen pearl onions, thawed and patted dry

3 Tablespoons extra virgin olive oil

2 Tablespoons balsamic vinegar

Kosher salt and freshly ground black pepper to your liking

4 sprig of fresh thyme

3 sprigs fresh rosemary

Sea salt to finish

Marsala Hunter’s sauce:

1 Tablespoon butter

2 Tablespoons finely diced shallot

½ cup finely diced button mushrooms

¼ cup Marsala wine

¼ cup tomato paste

1 cup beef or vegetable broth

1 teaspoon Worcestershire sauce

A few drops of Kitchen Bouquet, if you have it (optional)

Salt and pepper to taste

Directions:

Roasted vegetables: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Cut carrots, parsnips and zucchini into approximately 3 inch lengths, cutting any thick pieces down to about an inch. Toss those in a very large bowl. Then add in the mushrooms and pearl onions. Drizzle in the olive oil and balsamic until the veggies are just coated. Toss in the kosher salt and the black pepper. Stir well and then lift the vegetables out of the bowl and divide them between the two baking sheets (lifting them out means that any excess liquid doesn’t come with them). Toss the rosemary and thyme over the top and bake for 60 minutes, stirring halfway through. Remove from the oven and sprinkle with sea salt. Serve them right from the baking tray (hint: you can put one out and leave the other resting in the oven to stay warm) or put on a platter with a ramekin of the sauce.  

Marsala Hunter’s sauce (I used vegetable broth and added the Kitchen Bouquet):

Heat the butter in a saucepan over medium heat until it foams. Add in the shallots and cook 3 minutes. Add in the mushrooms and cook another 2-3 minutes. Add in the wine, tomato paste, broth, Worcestershire, Kitchen Bouquet if using and seasonings. Bring to a boil and reduce to a simmer. Simmer about 15 minutes or until sauce is thick and slightly reduced. Keep warm until needed. Pour into a ramekin and serve alongside the roasted veggies.