Maple-Garlic Roasted Parsnips healthful, flavorful

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 healthful foods we choose more pleasurable.

Sweeteners are a good example of a place in the American diet where moderation can make a big difference. While the massive amount of high-fructose corn syrup consumed by many people isn’t a great choice, a more moderate amount of natural sweeteners can be a wonderful complement to a healthy diet.

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.

Jim Romanoff

The Associated Press

MAPLE-GARLIC ROASTED PARSNIPS

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

4cloves garlic, chopped

1 1/4teaspoons salt

3tablespoons maple syrup, or more to taste

1tablespoon olive oil

1teaspoon ground black pepper

2tablespoons granulated maple sugar

Preheat the 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 the prepared baking sheet, arranging the parsnips in an even layer. Bake for 45 minutes, or until tender and starting to brown. Stir the parsnips every 15 minutes for even browning.

In small bowl, mix together the black pepper and maple sugar. Sprinkle this over the parsnips, then return them to the oven for another 5 minutes. Makes 6 to 8 servings.

PER SERVING: Calories 126 (15% fat), Fat 2 g (no sat), No cholesterol, Sodium 312 mg, Fiber 6 g, Carbohydrates 27 g, Protein 1 g

Vegetarian, Raw and Vegan with Bill & Sheila
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