If parsnips are not your thing, feel free to substitute carrots, beets or other root vegetables.Ingredients:Start to finish: 50 minutes (20 minutes active)Servings: 6 to 82 pounds parsnips, peeled and cut into 1-inch pieces4 garlic cloves, peeled and chopped1 1/4 teaspoons salt3 tablespoons maple syrup, or more to taste1 tablespoon olive oil1 teaspoon ground black pepper2 tablespoons granulated map