1 large sweet potato, peeled
4 parsnips, peeled, ends trimmed
4 carrots, peeled, ends trimmed
1/2 teaspoon coarse sea salt
2 tablespoons each real Vermont maple syrup, Dijon mustard and olive oil
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425° F.
Cut the sweet potato, parsnips and carrots into roughly 3″ sticks, about 1/2″ thick (like French fries). Mix together the remaining ingredients and toss with the vegetables. Roast, stirring occasionally, until browned and a paring knife slips in easily, about 25 minutes.
Borrowed from Gwyneth Paltrow at http://www.goop.com