INGREDIENTS
2 cups
carrots, peeled and cut into 1-inch chunks
2 cups
parsnips, peeled and cut into 1-inch chunks
2 tbsp
olive oil
1/2 tsp
salt
1/4 tsp
pepper
Sauce/Glaze:
1/2 cup
pure maple syrup
2 tbsp
unsalted butter
1 tbsp
grated orange zest
cinnamon or cloves (optional)