If you’ve never tried rutabagas before, this is the recipe to start with. The maple syrup brings out the natural sweetness of the carrots and rutabagas. You can use honey if you prefer, no problem! It’s easy to make and really delicious! Below is a video demonstration of the recipe. Following the video is the recipe. Enjoy!

I hope this helps!
Judi

Maple Glazed Rutabagas and Carrots
Makes 3 to 4 Servings

1 small rutabaga, peeled and diced*
1 large carrot, peeled, cut into good sized bite-size pieces
1 Tbsp butter
Pinch of sea salt
1/8 tsp dried thyme
2 tsp maple syrup (or honey, if preferred), or to taste
About 1 cup water, divided
Additional thyme for optional garnish

Heat a skillet over just above medium heat. Melt butter in skillet. Add prepared vegetables and sprinkle them with salt and thyme. Sauté the vegetables until they start to brown, about 6 to 7 minutes. Add about ½ cup of the water and the maple syrup; stir.

Place a lid on the skillet. When the water starts to boil, lower the heat to a simmer and monitor the water level closely. Allow the vegetables to cook, adding more water as needed until they are as tender as you like them. If there is still water in the pan when the vegetables are cooked to your desired tenderness, remove the lid and allow the water to evaporate, leaving a light glaze on the vegetables. Remove from heat and serve. Can be garnished with more thyme, if desired.

Tip: The carrots will cook faster than the rutabaga, so it’s helpful to cut the rutabaga into smaller pieces than the carrots to have them all cook within about the same amount of time.