Sautéed Fall Vegetables

Serves 4

Ingredients

4oz parsnip
4oz carrot
4oz brussels sprouts
4oz gold beets
2tbs oil
Salt and pepper to taste

Preparation

1. Peel parsnip, carrots, and gold beets. Dice into ½” cubes. Set aside.
2. Cut bottoms off brussels sprouts and thinly slice. Set aside.
3. Heat up sauté pan to medium heat. Add in oil, carrot, parsnips, and gold beets.
4. Sauté vegetables for about 5 minutes or until parsnip and carrots soften.
5. Add in brussels sprouts and sauté for another minute. Season with salt and pepper.