Moderation is a wonderful thing.

Moderation is a wonderful thing.

Not only do health experts say it's the key to making — and sticking with — healthful eating choices, it also goes a long way to making the foods we choose more pleasurable.

Sweeteners are a good example of a place in the American diet where moderation can make a big difference. A bit of maple syrup, for example, can create a wonderfully sweet glaze for roasted poultry or root vegetables. Likewise, maple sugar (a granulated form of the syrup) can be great in a rub for beef or pork.

In this recipe for garlic-maple roasted parsnips, maple syrup creates a deliciously sweet glaze. If parsnips aren't your thing, feel free to substitute carrots, beets or other root vegetables.


Start to finish: 50 minutes (20 minutes active)

Servings: 6 to 8

2 pounds parsnips, peeled and cut into 1-inch pieces

4 garlic cloves, peeled and chopped

1 1/4 teaspoons salt

3 tablespoons maple syrup, or more to taste

1 tablespoon olive oil

1 teaspoon ground black pepper

2 tablespoons granulated maple sugar


Heat oven to 350 F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the parsnips, garlic, salt, maple syrup and oil. Toss well to coat, then transfer to prepared baking sheet, arranging parsnips in an even layer. Bake in preheated oven for 45 minutes or until tender and starting to brown. During roasting, stir parsnips every 15 minutes for even browning.

In a small bowl, mix together the black pepper and maple sugar. Sprinkle this over parsnips, then return them to oven for another 5 minutes.