Roasted Root Vegetables with Maple-Dijon Dressing

Preheat oven to 425 degrees F. Meanwhile, cut the carrots, parsnips and sweet potatoes into French fry sized pieces about 2-3 inch sticks, 1/2 inch thick.  Place in a 9 x 13 pyrex (or similar) baking dish. In a bowl, mix together the olive oil, maple syrup, dijon mustard, salt and pepper.  Then toss the mixture with the vegetables.  Place in oven to roast about 25 minutes, stirring occasionally.  Cook until lightly browned and vegetables are easily pierced by a paring knife.

*Adapted from GOOP