Savory Thanksgiving Vegetables

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.
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.