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.