Categories: Sides
Ingredients
- Winter:
- 8 oz. Brussels sprouts, quartered through the roots
- 1 sweet potato, unpeeled, cut into large dice
- Spring:
- 1 bunch asparagus, trimmed and cut into 2-inch lengths
- 1 small bulb fennel, trimmed, thinly sliced
- 1 leek, dark green top discarded, halved lengthwise, thinly sliced, and well washed
- Summer:
- 1 yellow summer squash, sliced
- 1 zucchini, sliced
- Fall:
- 1 bunch small carrots, cut into 1/4-inch spears
- 3 parsnips, cut into 1/4-inch spears