I just sauté mine n the stove top in a bit of olive oil, then add a splash of water, cover, and cook for like 5 min. Take the lid off and add equal parts Dijon mustard and maple syrup (real thing, nothing fake), a bit of salt and pepper, and let them cook another minute or two until they get kind of glazed. Easy and so good.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Slice in half and roast in the oven at 425 with olive oil and sea salt.

Once roasted, toss with a little maple syrup (Grade A or B - the good stuff), dried cranberries and pecans.


- perfection.

This sounds good. I roast with olive oil, sea salt, and fresh ground pepper, then toss with balsamic once out of the oven.

+1 much prefer the balsamic over maple

Agreed. I like to make a little dressing with aged balsamic (the good, motor-oil-thick stuff) olive oil, mustard, and lemon juice.

Either way I’m not going to ask vegan guests if they eat fruit or maple syrup. It’s a vegan recipe, take it or leave it. I’d personally add goat, feta or blue cheese, so not doing so is as much as you are getting here.

If a vegan is that picky they can make their own food.

Anonymous wrote:

Anonymous wrote:Slice in half and roast in the oven at 425 with olive oil and sea salt.

Once roasted, toss with a little maple syrup (Grade A or B - the good stuff), dried cranberries and pecans.


- perfection.

This sounds good. I roast with olive oil, sea salt, and fresh ground pepper, then toss with balsamic once out of the oven.

+1 much prefer the balsamic over maple