It’s maple syrup season in Vermont. So, catch the spirit of the season with this delicious and easy recipe for maple and mustard root vegetables. It’s the perfect side dish for a healthy dinner.
Maple Syrup: A Superfood?
Maple syrup is a “superfood.”
Tests on the syrup found that it contains compounds which could help manage Type 2 diabetes, as well as acting as anti-cancer and anti-inflammatory agents. It does contain higher levels of beneficial nutrients, antioxidants and phytochemicals than white table sugar or high fructose corn syrup. Researchers also found that many of the antioxidant compounds, which prevent the oxidation and aging of the body’s cells, aren’t found in other natural sweeteners.
If you are looking for sugar alternatives, maple syrup is a good one. But, of course, us it sparingly to maintain a healthy diet!
Go Local When You Buy Maple Syrup
Maple syrup and maple syrup products are the pride and joy of the Vermont economy. So, when you add maple to your grocery cart, choose a local option. You can learn all about your choices by visiting the Vermont Maple Sugar Makers website.
Maple Syrup Recipe: Maple and Mustard Root Vegetables
Maple and Mustard Root 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.