A quick drizzle over carrots and brussel sprouts before roasting creates a tasty, sugary char with the full flavor of the veggie still intact. For the carrots pictured, I added a tablespoon of water to the bottom of the dish. The carrots were topped with a few dabs of butter and a mild sprinkling of salt and pepper and drizzled with maple syrup. I prefer the darker syrups when drizzling over veggies. The dish was covered in tinfoil and popped in a 375 degree oven until fork tender. For the last 5 minutes I uncovered the dish and put it on the top shelf of the oven for a low broil. This dish is also easily created in a sauté pan or on the grill, if you don’t want to turn on the oven.
Baked or roasted squash is a favorite side dish at my dinner table. I simply cut the squash in half lengthwise, seed and fill the cavity with maple syrup. Cover the dish and bake in the oven until fork tender. This squash can be served right out of the shell or scooped into a baking dish and stored in the fridge for later.