This dish serves as our main vegetable dish on Thanksgiving. It lends a lovely savory, somewhat simple flavor to the fixings.
| 1 | lb. | Brussel Sprouts |
| 1 | lb. | CarrotsPeeled, and sliced in one inch slices. |
| 1 | lb. | Boiling OnionsPrepared by peeling and cutting off hairy end |
| 1 | RutabagaSmall, cut in one inch cubes | |
| 3 | tbsp | Classic Olive Oil |
| ¼ | cup | Lemon JuiceAbout one half lemon squeezed |
| 1 | tbsp | Rosemary |
| 1 | tsp | Salt |
| 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.
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| 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. |