Pan Roasted Root Vegetables with Maple Glaze
Add these veggies to any meal for a delicious, healthy side dish that’s perfect for fall.
- 8 oz Fresh Carrots
- 8 oz Fresh Turnips
- 8 oz Fresh Parsnips
- 8 oz Pearl Onions
- 4 tbsp Olive Oil
- 1 cup Chicken Stock Low Sodium
- 2 tbsp Butter
- 1/4 cup Maple Syrup
- Salt As Needed
- Pepper As Needed
Wash vegetables thoroughly.
Peel carrots, parsnips, turnips, and pearl onions. Then cut carrots, parsnips, and turnips into bite sized pieces. Leave pearl onions whole.
Heat the olive oil In a large saute pan. Add all of the vegetables, and saute until vegetables begin to brown.
Add the chicken stock and place into a 325 degree oven. Cook until tender. Chicken stock should nearly evaporate. If it has not reduce on top of stove until nearly all the chicken stock is evaporated.
When vegetables are tender, remove from the oven. Add the 2 tablespoons of butter as well as the maple syrup.
Mix well to coat all of the vegetables. Season with salt and ground pepper.
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- Dietary Fiber: