Maple Glazed Seasonal Veggies

By: @mariehealthyhill Marie Hemphill

Let’s face it: most Americans are walking around fiber deficient. Yep, about 95% of us don’t get enough of the stuff that keeps things…ahem…moving smoothly. But don’t worry, I’m not here to judge your dietary decisions. I’m here to save your mealtime and your digestive health with a one-pan wonder that’s as versatile as it is delicious. Enter Crispy Maple Glazed Seasonal Veggies – the side dish you never knew you needed but won’t be able to live without.

Why You Need This in Your Life (and Gut)

Did you know the daily recommended fiber intake is 25 grams for women and 38 grams for men? Most people barely hit half of that, which could explain why your "gut instincts" might feel off. These roasted beauties are packed with fiber-rich vegetables like sweet potatoes, carrots, and parsnips. The bonus? They’re smothered in a maple glaze so delicious it feels almost sinful (but don’t worry, it’s totally not).

Here’s the breakdown:

• Sweet Potatoes: Loaded with fiber, beta-carotene, and potassium to keep your digestive system and heart happy.
• Carrots: The unsung hero of gut health, packed with both soluble and insoluble fiber.
• Parsnips: Slightly nutty, super fibrous, and full of folate to keep your energy up.
• Butternut Squash: Not a root veggie but definitely a team player, offering fiber and vitamin C for a nutrient-packed dish.

Each serving is like a love letter to your gut microbiome. It’s the fiber boost you didn’t know you needed, but your body will thank you for it.

The Secret Sauce: Maple Glaze

What makes this dish truly shine is the post-roast maple glaze with a hint of rosemary. The glaze adds a subtle sweetness that pairs beautifully with the caramelized edges of the veggies. Plus, rosemary isn’t just there to look pretty; it has anti-inflammatory properties and can boost your mood. So basically, this dish is an edible hug.

How to Eat It (and Why You’ll Keep Coming Back)

Sure, this dish is an all-star side, but why stop there? Let’s talk versatility:

• As a Side Dish: Serve it with roasted chicken, turkey, or even a holiday ham. It’s festive, flavorful, and fiber-packed.
• Tossed in a Salad: Throw these roasted veggies over a bed of arugula, sprinkle some goat cheese, and drizzle with balsamic glaze. Instant gourmet.
• Breakfast or Brunch Hero: Hear me out. Add a couple of fried eggs on top of these crispy, caramelized veggies, and you’ve got yourself a brunch that rivals your favorite café.
• Snack Time: Eat them straight off the tray. Who needs chips when you’ve got crispy roasted veggies?

Humor Meets Health: Why This Dish is a Win

Imagine your gut bacteria throwing a little party every time you eat a bite of these fiber-packed veggies. That’s exactly what’s happening. A happy gut leads to better digestion, improved immunity, and, dare I say, a better mood. Fiber isn’t just good for your waistline; it’s good for your overall well-being.

And let’s not ignore the convenience factor. One pan, minimal cleanup, and maximum flavor. What’s not to love? If your family claims they “don’t like veggies,” this dish might just convert them. The crispy edges and maple glaze are impossible to resist. Trust me, I’ve tested this on the pickiest eaters.

Pro Tip: Make It Yours

Want to customize this dish? Add a handful of pecans for crunch, or toss in some cranberries for a holiday vibe. Feel free to swap out the butternut squash for beets or any seasonal veggie you love. It’s a forgiving recipe that’s hard to mess up.

Final Thoughts

If you’re looking to up your fiber game while indulging in something that feels gourmet, this Crispy Maple Glazed Seasonal Veggies recipe is your new best friend. Easy, healthy, and absolutely delicious, it’s the kind of dish that earns a permanent spot in your rotation.

So go ahead, roast your way to better gut health and happy taste buds. You deserve it – and so does your microbiome.

Here’s the finalized Crispy Maple Glazed Seasonal Veggies recipe, keeping the butternut squash and adjusting the title:

Crispy Maple Glazed Seasonal Veggies Recipe

Ingredients:

For the Vegetables:

• 2 medium sweet potatoes, peeled and cubed (1–2-inch pieces)
• 3 large carrots, peeled and sliced into 1-inch pieces
• 2 parsnips, peeled and sliced into 1-inch pieces
• 1 small butternut squash, peeled, seeded, and cubed (1–2-inch pieces)
• 2 tbsp avocado oil
• 1 tsp arrowroot powder

Dry Seasoning Mix:

• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Post-Roast Glaze:

• 2 tbsp pure maple syrup
• 1 tsp apple cider vinegar
• 1 tbsp fresh rosemary, finely chopped

Optional Garnishes:

• 1/4 cup pecans, roughly chopped (toast separately or with vegetables during the last few minutes)
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat Oven and Baking Sheet
• Preheat the oven to 450°F (232°C) or 425°F convection. Place a baking sheet in the oven during preheating to make it hot.
2. Prep Vegetables
• Wash, peel, and cut vegetables into uniform sizes (1–2 inches). Pat them completely dry with a kitchen towel to prevent steaming.
3. Toss with Oil and Seasonings
• In a large bowl, toss the vegetables with avocado oil until well-coated.
• In a small bowl, mix the dry seasoning mix: smoked paprika, garlic powder, cinnamon, salt, and pepper. Sprinkle this mix evenly over the vegetables and toss again to coat.
• Add arrowroot powder and toss once more to ensure all vegetables have a light, even coating.
4. Roast Vegetables (First Round)
• Carefully remove the hot baking sheet from the oven and spread the vegetables in a single layer, ensuring they don’t overlap.
• Roast for 25-30 minutes, flipping halfway through, until the edges are golden and crispy.
5. Prepare the Maple Glaze
• In a small bowl, whisk together all Post-Roast Glaze ingredients: maple syrup, apple cider vinegar, and chopped rosemary.
6. Glaze and Garnish
• Remove the roasted vegetables from the oven and immediately drizzle the maple glaze over them. Toss gently to coat the vegetables evenly.
• Sprinkle the pecans over the vegetables (if using) and toss lightly to combine.
7. Optional Garnish and Final Touches
• Sprinkle fresh parsley on top for brightness just before plating.
8. Rest and Serve
• Let the vegetables rest on the baking sheet for 1-2 minutes to allow the glaze to set and edges to crisp further. Transfer to a serving platter and enjoy!

Tips for Preventing Sticking and Even Crispy Roasting

• Preheat the Baking Sheet: Place your sheet pan in the oven during preheating. Adding the veggies to a hot surface helps them crisp up immediately.
• Use Parchment Paper or a Silicone Mat: Line the baking sheet to ensure easy cleanup and zero sticking.
• Dry the Vegetables Thoroughly: After washing, pat the vegetables completely dry with a clean towel to avoid steaming.
• Space Out the Veggies: Overcrowding the pan traps steam and prevents crisping. Use two pans if needed.
• Toss Sparingly: Let the veggies roast undisturbed for the first 20-25 minutes before flipping. This helps develop crispy edges.
• Minimal Oil: Use just enough to coat the veggies. Too much oil can make them soggy.