This was my second recipe from the veggie section of The Newlywed Kitchen Cookbook. I have to be honest, I have actually never bought or used sweet potatoes before even though I am a huge potato fan. The three root veggies used in this recipe were carrots, sweet potatoes, and parsnips. They were coated in oil and herbs and tossed in the oven to roast. I used two cookie sheets and set the oven to convection for even roasting. Unfortunately, some got a little toastier than others anyway.
I'm starting to think I need to plant another rosemary plant in my herb garden, I have been using it a ton this year and my poor plant is just about bare. I didn't use as much of it as I would have liked in this dish. The recipe called for sherry vinegar though I couldn't find any at the grocery store so I ended up using red wine vinegar that I already had instead.
The serving size was 8 to 10 for this recipe, much larger than past recipes I've made from the cookbook. There were plenty of leftovers. Other than some getting a little over-roasted, they turned out great. The little bit of sweetness from the maple syrup made me think this would be a good breakfast or brunch side dish.