4 cups (1 L) peeled rutabaga, cut in chunks
1 lb (454 g) parsnips (about 3 parsnips), peeled and cut in 3 in. (7.5 cm) lengths
1 tbsp (15 mL) butter
1 tbsp (15 mL) vegetable oil
2 tbsp (30 mL) chopped rosemary
3 cloves garlic
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/4 cup (60 mL) maple syrup
1/2 tsp (2 mL) hot pepper sauce (or more to taste)
1. In a large pot of salted boiling water, cook rutabaga for 15 minutes; add parsnips and cook for 5 minutes. Drain well and place back in pot on hot element; shake pot gently until bottom is almost too dray.
2. In large skillet over medium-high heat, add butter, oil, rosemary, garlic, salt and pepper. When mixture starts to sizzle, toss vegetables with maple syrup and hot pepper sauce and add to the skillet. Spread out in even layer and cook, without stirring, for 2 minutes or until golden brown on the bottom.
3. Turn vegetables over and cook for 2 to 3 minutes until nicely browned.