4 medium carrots, peeled and cut into 1-inch pieces

4 medium russet potatoes, peeled and cut into 1-inch pieces

2 tablespoons unsalted butter, melted

2 tablespoons maple syrup, warmed

1 teaspoon garlic powder

1 teaspoon paprika

¼ teaspoon cayenne pepper

Salt, to taste

1 tablespoon fresh parsley, chopped

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Preheat the oven to 425°F (220°C).
In a small bowl, mix together the melted butter, maple syrup, garlic powder, paprika, and cayenne pepper.
Place the carrots and potatoes in a large bowl.
Pour the butter and maple syrup mixture over the vegetables and toss until evenly coated.
Spread the vegetables in a single layer on a large baking sheet.
Roast for about 30 minutes, flipping halfway through, until tender and golden around the edges.
Remove from the oven, season with salt to taste, and sprinkle with chopped parsley before serving.

Do not overcrowd the pan to ensure proper roasting.

Yukon Gold or red potatoes work well as substitutes.

Reduce maple syrup for a more savory version.

Fresh herbs like rosemary or thyme can be added before roasting.