Maple-Glazed Autumn Vegetables

Daily Inspiration S

By
@DailyInspiration

A great way to use up some vegetables -- feel free to substitute whatever is in season. : )


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Comments:

Serves:

10-12

Prep:

30 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

6 Tbsp
unsalted butter (3/4 stick)
1 lb
parsnips, peeled and cut into 1/2 inch chunks
1
butternut squash, peeled, seeded and cut into 1 inch chunks
1
acorn squash, peeled, seeded and cut into 1 inch chunks
1 Tbsp
fresh sage, chopped
1 tsp
fresh thyme, chopped
1/4 c
maple syrup
salt and freshly ground black pepper
1-2 Tbsp
fresh flat-leaf parsley, chopped

Directions Step-By-Step

1
Melt butter (hold back 2 tbsp.) in a large fry pan over medium-high heat. Add the parsnips and squash; stir to coat with butter. Cover and cook until browned, about 5 minutes.
2
Stir the vegetables and reduce heat to medium-low. Cover and cook, stirring occasionally, until the vegetables are tender, 10-15 minutes more. Add the sage, thyme, maple syrup and the remaining 2 tbsp. butter. Season with salt and pepper and stir to combine.
3
Transfer to a warm serving bowl and garnish with the parsley. Serve immediately.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Fat, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy