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View printable version of this recipe View all Field-Fresh Recipes Maple-Pecan Glazed Root Veggies and Bacon-Wrapped Brussels Sprouts Maple-Pecan Glazed Root Veggies: 1 lb. Yukon potatoes 1 lb. yams 1 lb. parsnips 4 Tbsp. butter, divided 1/3 C. Cippolini onions, chopped 4 cloves garlic, minced ½ C. pure maple syrup ½ C. chopped pecans ½ tsp. salt ½ tsp. pepper 3 Tbsp. chopped fresh sage Wash all the veggies thoroughly before using. Slice all root veggies thinly. Place in sauté pan with 2 Tbsp. butter. Add onions and garlic and sauté for 2-3 minutes. Add 2 Tbsp. of the maple syrup to the mix and sauté for 2 more minutes. Melt the remaining butter, add salt, pepper and sage then toss with the root veggies and onion mixture. Arrange the mix in a 9x13 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 and bake, uncovered, for another 25 minutes or until the veggies are tender. Bacon-Wrapped Brussels Sprouts: ½ lb. bacon ½ lb. Brussels sprouts 3 Tbsp. butter, room temp 3 Tbsp. grated Parmesan 1 Tbsp. chopped fresh thyme Preheat oven to 400 degrees. Cut bacon strips so they are half the original length. Get enough Brussels sprouts so that each sprout has a half piece of bacon. Wash the sprouts then pat dry. Cut them from stem to crown about three quarters of the way into the sprout. Mix together the butter, thyme, and half of the Parmesan. Open up the cut in the sprout and spread a liberal amount of the mixture inside it then wrap with bacon and keep the cut side up. Skewer the sprout with a toothpick to hold the bacon in place then set it on a cookie sheet. Do this for all sprouts and space evenly on the cookie sheet. Sprinkle the remaining Parmesan over the sprouts and bake for 15-20 minutes or until the bacon starts to crisp. |
