A simple side dish that goes really well with pork or chicken. For a different flavor, combine 1 teaspoon minced ginger with maple syrup before roasting.
1/2 parsnip, large dice
1/2 carrot, large dice
1/2 sweet potato, large dice
1/2 cup Brussels sprouts, ends trimmed and outer leaves removed, larger ones cut in half
1-2 tablespoons extra virgin olive oil
Salt, to taste
Freshly ground black pepper
1-2 teaspoons maple syrup
1. Preheat oven to 425°F. Place vegetables on a baking sheet. Toss with olive oil and season with salt and pepper. Roast for 20-25 minutes, turning frequently to ensure even cooking, until lightly golden brown.
2. Remove vegetables from oven and drizzle with maple syrup. Gently toss to combine. Continue to roast for another 5-7 minutes, until vegetables are tender and cooked through. Serve warm.