8-10 small red potatoes
1/4 cup coconut oil (or other oil of your choice)
1 1/2 tbsp maple syrup
1. Preheat oven to 425*F. Peel and slice the carrots and parsnips into “sticks”. Peel (optional) and cut the potatoes in halves or quarters (depending on size).
2. Place all the vegetables in a casserole dish. Toss with the oil, maple syrup and salt until coated.