Maple-Glazed Autumn Vegetables

2
Daily Inspiration S

By
@DailyInspiration

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

Rating:

★★★★★ 2 votes

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

How to Make Maple-Glazed Autumn Vegetables

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.

Printable Recipe Card

About Maple-Glazed Autumn Vegetables

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




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