Did I ever tell you that I worked on a cooking show?
Let's just say I gained a few pounds because I tried almost EVERYTHING!
Here's one of my favorite recipes for the colder months from Nathan Lyon:
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 (if you don't have this, just use more carrots and sweet potatoes)
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.
I might make it tonight.