Roasted Sweet Potatoes and Parsnip with Garlic Rosemary Glaze

Ingredients

• 4 sweet potatoes, peeled and cut into 1-inch chunks
• 8 large parsnips, peeled and cut into 1-inch chunks
• 1/4 cup Bartenura Olive Oil
• 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
• 1 teaspoon dried rosemary leaves, crushed
• 1/4 cup maple syrup, Gefen Honey or brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper