- 1¼ pound sweet potatoes peeled and sliced into 1-inch-thick wedges
- 1 pound parsnips; peeled and sliced into ½-inch-thick pieces
- 1 pound carrots, peeled and sliced into ½-inch-thick pieces
- 2 teaspoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
- ¼ cup pure maple syrup, preferably Grade B
- 2 tablespoons sherry vinegar
- 2 tablespoons chicken stock
- Preheat the oven to 400°F.
- Divide the sweet potatoes, parsnips, and carrots in two roasting pans. Sprinkle the vegetables with the thyme, rosemary, salt, pepper, and olive oil, tossing to coat.
- Roast the vegetables for about 45 to 50 minutes, until they are lightly browned and tender when pierced with a fork.
- In a large bowl, whisk together the maple syrup, sherry vinegar, and chicken stock. Add the roasted vegetables and toss them with the liquid to coat. Transfer the vegetables to a platter and serve.