Ingredients
3 small sweet potatoes (about 1 pound), peeled, scrubbed and cut into wedges
1 pound baby carrots, washed and tips/greens discarded
5 small parsnips, peeled and cut into 1-inch pieces, tips/core/greens discarded
1/4 cup extra virgin olive oil
1/4 cup real maple syrup
1 tablespoon pumpkin pie spice
Juice of one lemon
Juice of one small orange
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees F and position a rack in the center of the oven.

In a large bowl, combine all of the above ingredients, in addition to a few good grinds of pepper and a teaspoon of salt, and then using your hands or a spoon, fold to evenly coat the vegetables.

Pour the contents of the bowl onto a baking sheet, lined with foil and roast, stirring occasionally, until the vegetables are browned and tender, approximately 25 to 30 minutes. Season to taste.