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Savory Thanksgiving Vegetables

This dish serves as our main vegetable dish on Thanksgiving. It lends a lovely savory, somewhat simple flavor to the fixings.

Ingredients
1		lb.		Brussel Sprouts
1		lb.		Carrots Peeled, and sliced in one inch slices.
1		lb.		Boiling Onions Prepared by peeling and cutting off hairy end
1				Rutabaga Small, cut in one inch cubes
3		tbsp		Classic Olive Oil
1/4		cup		Lemon Juice About one half lemon squeezed
1		tbsp		Rosemary
1		tsp		Salt

Directions
1		In large saute pan over medium high heat, put oil and let it heat just until it just begins to smoke. Add all vegetables.
2		Stir them together. They will begin to brown some.
3		Add Rosemary and salt and continue to stir.
4		Add lemon juice. Cover; lower heat and let cook until vegetables are tender (i.e. when you poke them with a sharp knife, they are easily pierced)
5		Uncover and let liquid evaporate, if there is any. As the vegetables cook, add water if they begin to stick to the bottom.
6		The idea is to have the vegetables just barely coated with the light sauce adhering to them.