maple-glazed autumn vegetables
A great way to use up some vegetables -- feel free to substitute whatever is in season. : )
prep time
30 Min
cook time
20 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 6 tablespoons unsalted butter (3/4 stick)
- 1 pound 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 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- 1/4 cup maple syrup
- - salt and freshly ground black pepper
- 1-2 tablespoon fresh flat-leaf parsley, chopped
How To Make maple-glazed autumn vegetables
-
Step 1Melt 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.
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Step 2Stir 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.
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Step 3Transfer to a warm serving bowl and garnish with the parsley. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Side Casseroles
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Low Carb
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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