A quarter bottle of maple syrup turns into a quick glaze for salmon fillets and whatever root vegetables need roasting. Weeknight dinner that tastes like you planned it, ready in less than half an hour.

Serves 2. 28 minutes, 10 at the stove.

About 2300 calories a serving, 203 g protein, 12 g carbohydrate, 154 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 tablespoons oil, to taste salt, to taste pepper, 2 cloves garlic, two 5-ounce fillets salmon fillets, 8 ounces root vegetables such as carrots and parsnips.

1. Heat your oven to 425°F [220°C]. Peel and cut 8 ounces of root vegetables into bite-sized pieces, toss with 2 tablespoons of oil, salt, and pepper, and spread on a baking sheet. Roast for 15 minutes while you prepare the salmon.15 min
2. Mince 2 cloves of garlic. Whisk together one quarter bottle of maple syrup (about 6 tablespoons) with 1 tablespoon of oil and the garlic in a small bowl.
3. Pull the roasting sheet from the oven. Nestle two 5-ounce salmon fillets skin-side down among the vegetables, brush the salmon with the maple mixture, and return to the oven for 10 to 12 minutes, until the salmon flakes when pressed.11 min

Note Swap the salmon for chicken thighs or halibut. Leftovers keep for three days, flaked cold over greens or warm in a skillet. Serve with a bitter green salad dressed in vinegar or a crusty loaf to catch the pan juices.

A ham steak spiked with maple syrup and pan-roasted onions is the fastest, most forgiving weeknight dinner. The syrup caramelizes into a glaze that deepens the ham's salt. Use every last drop from the jar.

Serves 2. 25 minutes, 15 at the stove.

About 720 calories a serving, 65 g protein, 40 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1/2 inch from a half-full jar (about 1/4 cup) maple syrup, 1 pound ham steak, 1 tablespoon oil, 2 tablespoons butter, 1 large onion, to taste salt, to taste pepper.

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Score the edges of the ham steak in two or three places to stop curling, then lay it in the pan and let it sear for three minutes without moving.3 min
2. Flip the ham steak and sear the other side for two minutes. Pour the 1/4 cup maple syrup over it, tilting the pan so the syrup covers most of the surface. When the syrup bubbles and thickens into a glaze, after another minute, transfer the ham to a plate.3 min
3. While the ham rests, cut 1 large onion into thick wedges. Melt 2 tablespoons butter in the skillet over medium heat and add the onions, tossing them to coat. Cook, stirring now and then, until the edges brown and the onions soften, about eight minutes.8 min
4. Taste the onions and season with salt and pepper. Slice the ham steak and serve it with the pan-roasted onions and any syrup left in the pan spooned over top.

Note Swap the ham for thick-cut pork chops or salmon fillets if you have them. Leftovers keep for three days in the fridge and reheat gently in a low oven. Serve with a green salad or crusty bread to soak up the glaze.

Maple syrup becomes a glossy glaze for chicken thighs, its sweetness balanced by vinegar and mustard. You have three tablespoons of it to use up tonight, and it does the heavy lifting here while potatoes and carrots roast alongside. One pan, minimum fuss.

Serves 2. 40 minutes, 8 at the stove.

About 540 calories a serving, 33 g protein, 33 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 4 bone-in skin-on chicken thighs, 8 ounces potatoes, 6 ounces carrots, 2 tablespoons oil, to taste salt, to taste pepper, 2 cloves garlic, 1 tablespoon butter, 1 tablespoon Dijon mustard, 2 tablespoons apple cider vinegar.

1. Heat the oven to 400°F [200°C]. Cut 8 ounces of potatoes and 6 ounces of carrots into chunks, toss with 1 tablespoon of oil, salt, and pepper, and spread on a sheet pan.
2. Pat 4 chicken thighs dry, season with salt and pepper, then sear skin-side down in 1 tablespoon of oil over medium-high heat until the skin is golden, about 4 minutes. Flip and sear the other side for 2 minutes, then remove to a plate. While they sear, mince 2 cloves of garlic.
3. Stir 3 tablespoons of maple syrup, 1 tablespoon of mustard, 2 tablespoons of vinegar, and 1 tablespoon of butter with the minced garlic in the same pan over low heat until the butter melts.
4. Nestle the chicken thighs skin-side up among the vegetables on the sheet pan and drizzle the maple glaze over them. Roast until the chicken reaches 165°F [74°C] at the thickest part and the vegetables are tender, about 30 minutes.30 min

Note Swap the chicken for pork chops or salmon fillets if you prefer. Leftovers keep in the refrigerator for three days; reheat gently in a low oven. Serve with a simple green salad or wilted greens to cut through the sweet glaze.