Balsamic Roasted Carrots and Parsnips

3 tablespoons olive oil
1 1/2 pounds carrots
1 1/2 pounds parsnips
2 tablespoons maple syrup
3 tablespoons balsamic vinegar
1 teaspoon sea salt
black pepper to taste
1/4 cup chopped parsley

Preheat oven to 400°F. Cut carrots and parsnips lengthwise into long, thin strips. Whisk together olive oil, maple syrup, balsamic vinegar, salt and pepper in a large bowl. Toss with carrots and parsnips, and spread on a large, rimmed baking pan. Roast for 30 minutes or until vegetables are tender and browned, stirring halfway through roasting time. Serve garnished with parsley.