- Carrots (Tri-colored/ rainbow preferred), Parsnips and or beets
- Fresh garlic
- Fresh ground salt & pepper
- Cabot salted butter
- Grade B (dark amber) Vermont Maple syrup
Clean and cut a mix of about 12-16 carrots & parsnips lengthwise and beets in thin slices.
Press unpeeled garlic into "sliced side" of garlic press- about 4-5 cloves.
Take a cast iron skillet and put over medium heat. Melt about a tablespoon of Cabot butter. Add a pinch of fresh ground salt & pepper.
Sauté garlic until soft. Add about 1/2 a cup of grade B Vermont maple syrup and stir until mix becomes Carmel color and consistency. Stir in carrots & parsnip.
Continue to stir for about 5-7 minutes so all of the carrots & parsnips are covered in sauce. Pop in the oven or on the grill for 7-10 minutes until tender.