Portions:
4
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter
- 6 carrots, peeled
- 1/2 rutabaga, peeled and quartered
- 1 cup cauliflower florets
- 6 asparagus
- 1 parsnip, peeled and quartered
- 1 cup broccoli
- 1/4 cup maple syrup (preferably dark syrup for its robust flavor)
- 1 to 2 tablespoons lemon juice
- Salt and fresh ground black pepper, to taste
Method
- Warm oil and butter in a large pan over medium-high heat.
- Sauté the vegetables gently 4 to 5 minutes. Season generously.
- Add maple syrup and lemon juice, then bring to a boil. Reduce until liquid coats vegetables in a syrupy glaze. Add more seasoning, if needed.
