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The perfect compliment for root vegetables is maple syrup. Watch kids and vegetable haters go for seconds with this magic recipe!
Links from people who have made this dish: Maple Veggies
I prefer to use carrots and parsnips, but it's great with butternut squash and potatoes, too!
1 tsp cornstarch
2 cups chopped vegetables
1 cup vegetable broth
2 tbsp pure maple syrup
1 tbsp apple cider vinegar
1 tbsp low sodium soy sauce
2 tsp lemon juice
1 whole garlic cloves, minced
1 tbsp agave nectar (optional)
a dash of sesame seeds (optional)
Mix cornstarch into 1 tsp cold water, stirring until dissolved, and set aside. Add broth and vegetables to a large frying pan and bring to a boil. Reduce heat and add maple, apple cider vinegar, soy sauce, juice, garlic, pepper and agave, if using. Cook for 5 minutes or until vegetables are cooked but still slightly crisp. Add cornstarch mixture and stir to combine. Turn up heat and wait for the sauce to thicken, but keep a watchful eye. Once the mixture is thick like a glaze, remove from heat. Garnish with sesame seeds if desired.