(WLTX) - This dish can be served topped with a couple of fried eggs for a great brunch dish or as a side dish with roast pork, chicken or beef.
2 cups Sweet Potatoes, peeled and diced
2 cups Yukon Gold Potatoes, peeled and diced
1 cup Parsnips, peeled and diced
1 cup Carrots, peeled and diced
1 cup Onion, peeled and diced
1 TB Garlic, minced
3 TB Butter
1 TB Canola Oil
1 TB Fresh Sage, minced
2 tsp Fresh Rosemary, minced
¼ cup Real Maple Syrup (although Mrs. Butterworth's works well too)
Salt and Pepper
In a pot of salted boiling water, par-cook sweet potatoes and potatoes until lightly cooked, but still firm. Drain and reserve.
In a large skillet, heat butter and canola oil. Add onions and garlic and sauté for two minutes. Add other vegetables and cook until they begin to brown, stirring occasionally. When vegetables are tender and browned, add sage, rosemary and maple syrup. Toss well to incorporate. Season with salt and pepper and serve.