You can never eat enough maple syrup, and combined with some soy sauce it makes for a satisfying winter veggie side or main dish. The earthiness of root vegetables work well with the sweet of the syrup: parsnips, carrots, potatoes, beets, and onions. I also added some broccoli.
Preheat your oven to 400, then add a couple splashes of vegetable oil to an oven proof pan and place over medium high heat. Add your cut up vegetables and stir frequently until browned, about ten minutes. Transfer to the oven for about fifteen to twenty minutes, or until tender.
Put the pan back on the stove and add enough of a 50/50 mixture of maple syrup and soy sauce to generously cover the bottom of the pan. With the heat on medium, cook until the vegetables are glazed, approximately five minutes. Toss with some sesame oil, or sesame seeds.
Preheat your oven to 400, then add a couple splashes of vegetable oil to an oven proof pan and place over medium high heat. Add your cut up vegetables and stir frequently until browned, about ten minutes. Transfer to the oven for about fifteen to twenty minutes, or until tender.
Put the pan back on the stove and add enough of a 50/50 mixture of maple syrup and soy sauce to generously cover the bottom of the pan. With the heat on medium, cook until the vegetables are glazed, approximately five minutes. Toss with some sesame oil, or sesame seeds.
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