Ingredients

2 1/2 pounds sweet potatoes (see note)
2 1/2 pounds parsnips
2 tablespoons vegetable oil, preferably canola oil
1 tablespoon ground cumin
1 tablespoon ground star anise
1/4 cup maple syrup
Salt and pepper

Preheat oven to 450 F. Coat a large sheet pan with nonstick cooking spray.
Wash and peel sweet potatoes and parsnips. Cut into 1 1/4-inch chunks. Place parsnips and sweet potatoes in two separate large bowls.
Mix oil, cumin, anise and maple syrup together in a small bowl.
Pour the maple mixture equally over the vegetables. Toss the vegetables thoroughly to coat. Sprinkle the vegetables with salt and pepper.
Arrange sweet potatoes in the sheet pan, bake for 15 minutes.
Add the parsnips to the pan, bake for 15 more minutes or until vegetables are tender and lightly caramelized. Makes 6 to 8 servings, as a side dish.

Directions

Note: You may substitute carrots or small onions for some of the sweet potatoes and parsnips, as desired.