2 carrot — diced
1 small parsnip — diced
2 small rutabagas — diced
2 C Brussel sprouts cut in half, core trimmed
2 T olive oil
1 cup diced bacon or lardoons
1/4 cup real maple syrup
4 T diced cold butter
1 Cup blanched fresh peas or frozen peas defrosted
2 tsp chopped parsley
Kosher salt and pepper to taste
Preparation
Serves 4
Preheat Oven to 425. Bring a pot of water 4 qt’s with 2 T kosher salt to a boil; blanch root vegetables until slightly tender remove from water and pat dry Blanch Brussel sprouts for 2 minutes drain well In a sauté pan add bacon and olive oil, render bacon until crisp Add vegetables and sauté for one minute Remove from stove drizzle the maple syrup Place vegetables in roasting dish, add diced butter then roast for 12 to 15 minutes stirring occasionally and basting vegetables Remove from the oven, place in a bowl, season to taste add peas and chopped parsley, serve