This is a great lo cal vegan dish that can use up some older potatoes and introduce you and your family to some old style veggies. Root vegetables used to be a staple in the winter because they could be kept in a cool root cellar and eaten through out the winter. In some places this was the only food source during that time, and if it had problems, then many people could starve,the Irish Great Famine forever changed the world, and it was a good lesson in varying your crops just in case one failed.
Tubers are not just potatoes, parsnips, yams, sweet potatoes, carrots, rutabagas, and even some more exotic foods all work well in this dish. I like a savory combination of as many as I can mix in as well as an onion or two. 
One sweet potato
One yam
One to three potatoes, any type
One to two Parsnips
One or two carrots, any type
One or two onions
Rutabagas and turnips as well.
1/3 (80 ml) cup real maple syrup
1/4 (60 ml) grape-seed or walnut oil
3 cloves garlic or 1 tbls (15ml) granulated garlic
1 tbl (15 ml) salt
black pepper or red pepper flakes to taste
1tbl sesame oil
Peel all and cube in similar sized chunks, except the onion, peel it and cut the opposite end of the flower off, then cut the onion in half. The flower will hold the onion layers together allowing you to turn it and keeping them from burning. This is also important to cube the veggies about the same size, smaller ones may burn and larger ones won't cook through. Also if you get carried away you can freeze the chopped bits, but if it fits into a gallon ziplock your find, and any extra should be saved and used for other things, or make a double batch, it's that good!
Put all the chunks into a large bowl or a gallon ziplock bag; pour all the liquid ingredients including pepper and garlic and mix and coat all the pieces. Lay them out in one layer on a cookie sheet and bake for about 45 minutes at 400 degrees (205C)
Serve at once or refrigerate for later. Enjoy and experiment with some new tubers.
It's not a tuber!
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