Moderation is a wonderful thing.

Not only do health experts say it’s the key to making — and sticking with — healthy eating choices, it also goes a long way toward making the healthy foods we choose more pleasurable.

Sweeteners are a good example of a place in the American diet where moderation can make a big difference. While the massive amount of high-fructose corn syrup consumed by many people isn’t a great choice, a more moderate amount of natural sweeteners can be a wonderful complement to a healthy diet.

A bit of maple syrup, for example, can create a wonderfully sweet glaze for roasted poultry or root vegetables. Likewise, maple sugar (a granulated form of the syrup) can be great in a rub for beef or pork.

In this recipe for Maple-garlic-roasted Parsnips, maple syrup creates a deliciously sweet glaze. If parsnips aren’t your thing, feel free to substitute carrots, beets or other root vegetables.

MAPLE-GARLIC ROASTED PARSNIPS—Yield: 6-8 servings

2 pounds parsnips, peeled and cut into 1-inch pieces4 cloves garlic, chopped1 1/4 teaspoons salt3 tablespoons maple syrup, or more to taste1 tablespoon olive oil1 teaspoon ground black pepper2 tablespoons granulated maple sugar

Procedure:Preheat oven to 350 degrees. Line rimmed baking sheet with parchment paper.In large bowl, combine parsnips, garlic, salt, maple syrup and oil. Toss well to coat, then transfer to prepared baking sheet, arranging parsnips in even layer.Bake 45 minutes, or until tender and starting to brown. During roasting, stir parsnips every 15 minutes for even browning.In small bowl, mix together black pepper and maple sugar. Sprinkle over the parsnips, then return them to oven for 5 minutes.

Nutrition data per serving: 126 calories; 19 calories from fat (15 percent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 27 g carbohydrate; 1 g protein; 6 g fiber; 312 mg sodium.

Maple syrup creates a deliciously sweet glaze in this recipe. If parsnips aren’t your thing, feel free to substitute carrots, beets or other root vegetables Photo by THE ASSOCIATED PRESS