Vermonters have been harvesting maple for hundreds of year. Syrup is made by boiling sap into a concentrated form. Use it to top pancakes or waffles, mix into a salad dressing, or create a simple glaze for roasted vegetables.
- 1/4cupmaple syrup
- 2TbspDijon mustard
- 1/2tspgarlic powder
- 2Tbspolive oil
- 1/2cupcoarsely chopped onion
- 5cupscoarsely chopped root vegetables (parnsips, rutabaga, carrot, beets, etc)
- Preheat oven to 425 degrees F. Toss root veggies and onions with olive oil, salt, and pepper and spread evenly on a baking sheet. Roast for about 45 minutes, stirring every 15 minutes or so.
- Combine maple syrup, Dijon mustard, and garlic powder in a small bowl. Drizzle over veggies and mix to coat well.
- Return veggies to oven and cook under tender, and glaze has begun to caramelize.
Vermont Maple Sugar Makers Association