MAPLE-ORANGE GLAZED VEGETABLES

This easy glaze can be added to a variety of vegetables and is particularly good with baked squash—just brush it on during the last few minutes of cooking.

4 to 6 large carrots or parsnips, or a combination of both, peeled and cut into thick slices

1 tablespoon butter

1⁄4 cup maple syrup

2 tablespoons frozen orange juice concentrate

pinch of salt

pinch of nutmeg

fresh thyme, for garnish

In a pot of salted, boiling water, cook carrots until tender but still firm. Drain and set aside.

In a skillet, melt butter. Add maple syrup, orange juice, salt, and nutmeg. Add carrots and stir until glazed, about 2 minutes.

Garnish with fresh thyme. Makes 4 to 6 servings.

MAPLE MUSTARD

This spicy, sweet mustard is excellent for dipping veggies or pretzels. Add a little to mayonnaise for potato or pasta salads.

1⁄2 cup ground mustard

1⁄4 cup brown sugar

2 teaspoons all-purpose flour

1⁄2 cup maple syrup

pinch of salt

1⁄4 cup white vinegar

In a saucepan, combine mustard, brown sugar, flour, and salt. Stir in maple syrup and vinegar. Cook over medium heat, stirring with a whisk, until mixture boils and thickens slightly. Reduce heat and simmer for 2 minutes, stirring constantly. Cool and pour into small jars. Cover and store in the refrigerator. Makes about 3⁄4 cup.

Photos, from top: AnastasiaNurullina/Getty Images; La_vanda/Getty Images