I think it is really important to have a good vegetable side dish in your repertoire. Of course, you can do the usual steamed or sautéed veggies but I love it when the side dish has as much of an "oomph" factor as the main. Whenever I go to a steakhouse, I find it so boring when people just order the steak and nothing else. I look forward to the creamed spinach, mashed potatoes and whatever other little bits that I can order and THAT is what I feel really completes the experience. So I like to do the same thing whenever entertaining at home. I usually do always have a main protein but for me, the sides hold as much importance as the star dish.

The maple & chilli glaze just totally lifts the usual roasted vegetables from ordinary to something spectacular. It is always important to roast vegetables in a really hot scorching oven. Make sure that your vegetables are not touching each other because they will then boil instead of roast. You want them to get slightly charred.

Instead of just pouring the glaze on top of the vegetables and roasting them, we are using a two-pronged method to ensure total flavour elevation. Aside from pouring a bit of the sauce on before cooking, we are also reducing the glaze in a saucepan and using that at the end after the roasting process.

You can use any vegetables that you have lying around in the house for this. I happened to have carrots, pumpkin and broccoli which is why I used them but you can use absolutely anything. The only word of advice that I would give is to make that that the vegetables have similar cooking times because you don't want some to be overdone and others still hard.  I have tried many combinations and all have turned out absolutely scrumptious!