Maple Roasted Sweet Potatoes and Parsnips

This recipe, which I adapted from one my mother-in-law gave me, is absolutely delicious.  Pick up some Red Fire Farm sweet potatoes and/or some locally grown parsnips and enjoy!  (Normally I prefer to eat parsnips in the spring, as their flavor is better after being in the ground for the winter--but this year we had such a long cold snap before the ground warmed up again that they should be pretty good now, too.)

2 1/2 lbs sweet potatoes and/or parsnips, peeled and cut into chunky spears

2 tsp olive oil (1 tsp + 1 tsp)

1/2 tsp salt (coarse if possible)

1/8 tsp cayenne or chili powder

1/4 cup maple syrup

1 Tbsp cider vinegar

Preheat the oven to 425 degrees.  

Combine 1 tsp olive oil, the salt, and cayenne or chili powder, and toss it with the sweet potatoes and parsnips.  Spread on a baking sheet and roast for about 25 minutes.

Whisk together the maple syrup, cider vinegar, and remaining 1 tsp olive oil.  Brush it on the sweet potatoes and parsnips and roast for 10 more minutes, or longer if you'd like the veggies a little crispy around the edges.

Serves 4-6.