This simple dish combines winter vegetables with a glaze.

Winter vegetables always taste better. The carrots, brussels sprouts, parsnips, broccoli and cauliflower sweeten in the cold ground, especially after a frost. This side dish is popular in Eastern Europe, where winter vegetables are a staple. It's not to be missed, especially as a holiday-feast side dish.


3 carrots, peeled, sliced

2 parsnips, peeled, sliced

2 broccoli stalks, florets removed, chopped

2 cups cauliflower florets

1 cup brussels sprouts, outer leaves removed, halved

2 tablespoons fresh lemon juice

3 tablespoons maple or pancake syrup

1 tablespoon corn oil

1⁄2 tablespoon grated ginger

Salt and pepper

1 tablespoon sesame seeds, toasted

Steam vegetables until medium crisp. Cook remaining ingredients except sesame seeds over medium heat until thickened, about 8 minutes. Add vegetables, season and toss. Sprinkle with sesame seeds, serve warm or at room temperature.

Serves 6.