Say hello to the perfect holiday table vegetable side. It’s a real favourite of ours. And as was the case for our stuffing, this dish is very convenient when the oven is over-stuffed: The vegetables cook in a little broth directly in the pan. You can even prepare it in advance and reheat at the last minute.
In a large non-stick skillet over high heat, bring the rutabaga, parsnips, carrots, broth and butter to a boil. Cover and continue cooking for 20 minutes or until tender. Remove the lid and reduce until dry and the vegetables begin to brown. Season with salt and pepper. Transfer to a serving platter and keep warm.
Meanwhile, in another skillet over high heat, brown the bell peppers in the oil. Add the chorizo and cook for 2 minutes. Add the arugula and cook for 1 minute or until wilted. Spoon the chorizo mixture over the vegetables.