Maple-glazed root vegetables, slightly sweet, and a charming accompaniment to winter time suppers, satisfy and nourish. In our home we love to combine fresh, crisp and local carrots and parsnips with clarified butter and organic, grade B maple syrup for a nourishing side. Well-suited to lamb and pork, this side dish is easily prepared and appeals to even picky children who may otherwise avoid fresh vegetables.

Carrots and parsnips are widely available during winter months, and are rich in micronutrients including many anitoxidants. Parsnips are a good source of vitamin C and food folate, which is essential to fetal development and reproductive health while carrots are rich in the antioxidant and vitamin pre-cursor, beta carotene.

While we serve these vegetables in our home at the supper table, they’re equally well-suited to the breakfast and brunch. I prefer Grade B maple syrup to Grade A; it’s more richly and complexly flavored and considerably less expensive. More flavor for less cost, always makes for a winner in our home.

Yield: Approximately four to six ½-cup servings.