Maple Roasted Carrots and Zucchini
Sweet glazed roasted carrots and zucchini tenderly cooked to perfection. A quick, family-friendly side dish that pairs effortlessly with savory meatballs.
Prep
10 min
Cook
20 min
Total
30 min
Makes
2 servings
Created together. Shared with you.
Made by Dylan + Lila
Dylan created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Knife and cutting board
Time saver
For meal prep, roast an extra batch and reheat in a dry pan over low heat for 3 minutes to retain texture.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchmen…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Trim 2 large carrots and cut them…
Trim 2 large carrots and cut them into 0.5 inch (1.3cm) thick coin slices.
Tap card to mark done - 03
Trim 2 medium zucchini and cut them…
Trim 2 medium zucchini and cut them into 0.75 inch (2cm) thick half-moon slices.
Tap card to mark done - 04
Spread the carrots and zucchini in a…
Spread the carrots and zucchini in a single layer on the prepared baking sheet.
Tap card to mark done - 05
Drizzle 1 tbsp olive oil and 0
Drizzle 1 tbsp olive oil and 0.5 tbsp maple syrup over the vegetables, then sprinkle evenly with 0.5 tsp dried thyme.
Tap card to mark done - 06
Toss the vegetables directly on the sheet…
Toss the vegetables directly on the sheet until every piece is coated smoothly.
Look for: every piece is coated smoothly
Tap card to mark done - 07
Roast in the preheated oven for 20…
Roast in the preheated oven for 20 minutes, until the carrots are fork-tender and the zucchini edges are lightly golden.
Look for: the carrots are fork-tender and the zucchini edges are lightly golden
Tap card to mark done - 08
Serve hot alongside ground turkey meatballs or…
Serve hot alongside ground turkey meatballs or store leftovers in an airtight container for up to 3 days.
Ready when: everything is assembled and ready to enjoy
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