Dill, Maple, Balsamic, oh my!

Dear Ms. Drew,

I was at the farmer’s market the other day, and wished you were there with me!  The greens are in – unfortunately fiddleheads this season weren’t as good as last year’s, but we’ll blame that on the weather.

When I got home, I made this, and I wanted to share it with you because it’s so simple and makes me think of barbecues.  Perhaps it’s because I like to sear my veggies on the pan so that they get a bit browned on one side, or perhaps it’s the maple syrup.  You’ll have to let me know how it goes on your end.

It’s a dill, maple, balsamic glaze, and gloriously delicious.  I think it doesn’t really matter too much what veggies you use, but I used mushrooms, green bean, and asparagus.

Ingredients for the glaze:

  • 1 tbsp dry dill (or a bunch of fresh dill would be extra special)
  • 1 tsp maple syrup
  • 3 tsp balsamic vinegar

Basically, you pan sear the veggies in the order that they cook in; in my case I did green beans, asparagus, and mushrooms.  And then I threw in the dill so that it cooked in the oil with the veggies.  While the veggies cooked, I mixed together the maple syrup and balsamic vinegar, and when the veggies are done, I added salt and poured the glaze into the pan while tossing the veggies so that they get coated.  I left it in the pan for the glaze to thicken a bit.



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