maple-glazed roasted root vegetable medley

by Diane Lofshult on Dec 18, 2008

Food for Thought

What spells winter like maple syrup and root veggies? This side dish contains both ingredients and is quick and easy, to boot. Your kids won’t even notice they’re eating those icky vegetables because they will be distracted by the caramelized maple coating! You can substitute any of the veggies below with sweet potatoes, yams or butternut squash. To ensure even cooking, slice the veggies into half-inch cubes.

11/2 cups sliced carrots

11/2 cups sliced, peeled parsnips

11/2 cups sliced, peeled turnip

4 teaspoons (tsp) olive oil

1/2 tsp kosher salt

1/4 tsp ground black pepper

cooking spray

2 tablespoons maple syrup

Preheat oven to 450°F.

Combine first six ingredients in a 13- x 9-inch baking dish coated evenly with cooking spray. Bake at 450°F for 10 minutes. Stir in the maple syrup, and bake an additional 20 minutes until tender and golden, stirring once after the first 10 minutes. Makes four half-cup servings.

Per Serving: 150 calories; 4.9 grams (g) fat; 1.7 g protein; 26.1 g carbs; 3.8 g fiber; 0 milligrams (mg) cholesterol; 379 mg sodium; 63 mg calcium; 0.8 mg iron.

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About the Author

Diane Lofshult

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach, California. Reach her at