Maple Pecan Glazed Root Veggies
Fall in a recipe! It combines earthy flavors of roots and tubers with sage and garlic and sweet Cipollini onions, topped off with pecans and drizzled with pure maple syrup.
  • 1pound pound Yukon potatoes
  • 1pound yams
  • 1pound parsnips
  • 4tbs butter, divided
  • 1/3 Cipollini onion, chopped
  • 4 cloves garlic, minced
  • 1/2cup Wozupi maple syrup
  • 1/2cup chopped pecans
  • 1/2tsp salt
  • 1/2tsp pepper
  • 3tbs fresh sage, chopped
  1. Wash all the veggies thoroughly. Slice all root veggies thinly. Place in sauté pan with 2 tablespoons of melted butter. Add onions and garlic and sauté for 2-3 minutes. Add 2 tablespoons of maple syrup and sauté for 2 more minutes. Melt the remaining butter and add salt, pepper, and sage then toss with the root veggies and onion mixture. Arrange the mixture in a 9-by-13 inch glass baking dish. Preheat oven to 375 degrees and bake, covered, for 25 minutes. Take the pan out and drizzle the rest of the maple syrup over the veggies, sprinkling pecans on top. Put back in the oven and bake, uncovered, for another 25 minutes or until the veggies are tender.