Sustainable Agriculture Project
Beets
Sautéed Root Vegetables
INGREDIENTS
1 Tbsp. Olive Oil
1 Turnip, chopped
1 Large Carrot, chopped
1 Large Parsnip, chopped
6 Brussels Sprouts, chopped in half or quarters
2 Tbsp. Honey (or maple syrup/agave for a vegan version)
1/4 Cup Apple Juice
3 Sprigs Fresh Thyme
2 Cloves Garlic
Salt and Pepper
DIRECTIONS
1. Prepare Vegetables
2. Preheat large saucepan oh high heat
3. Add olive oil to pan
4. Add Garlic
5. Add all other root vegetables except Brussels sprouts
6. Cook on high heat stirring frequently for 5-7 minutes to caramelize the vegetables
7. Add Brussels Sprouts and Thyme
8. Cook for 3 minutes
9. Add honey, and apple juice and bring to a boil
10. Simmer with lid for 10-15 minutes until vegetables are tender
Page last modified January 17, 2013
