Oven-Roasted Winter Vegetables

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3/4 pound carrots, peeled and cut into 1-inch pieces

3/4 pound Brussels sprouts, trimmed

3/4 pound rutabagas, peeled and cut into 1-inch pieces

3/4 pound parsnips, peeled and cut into 1-inch pieces

3/4 pound sweet potatoes, cut into 1-inch pieces

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

1/8 teaspoon freshly grated nutmeg

-- Salt and freshly ground black pepper

1/2 cup (4 ounces) Marsala

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