Winter Veggies with pecans & Maple Syrup

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“Blustery night with hearty veggies and a chicken or other meat dish . Then curl by the fire, a good book and a cup of hot chocolate. Sounds like a winner to me”

Ingredients Nutrition

  • 14 cup pecans, chopped & roasted
  • 3 large carrots, peeled and cut diagonally 1/4" x 3'"
  • 2 large parsnips, peeled and also cut the same as the carrots
  • 12 turnip, cut as above (about the equivalent amount as the carrots & parsnips)
  • 2 tablespoons vegetable oil
  • 2 cups cabbage, shredded
  • 14 cup butter
  • 14 cup maple syrup (or less)
  • 12 teaspoon dried thyme
  • 1 orange, juiced and peel grated
  • 14 cup fresh parsley, chopped
  • pepper


  1. Heat oil in large wok and stir fry the carrots, turnip & parsnips until almost tender (about 10 minutes).
  2. Add cabbage, stir fry 3-5 minutes (Cabbage should be soft).
  3. Meanwhile in a small saucepan stir pecans, butter, maple syrup, thyme, orange juice and grated rind, salt and pepper over medium heat until the butter melts.
  4. Pour sauce over the veggies, toss to coat.
  5. Garnish with parsley and serve immediately.

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