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1
Preheat oven to 400u00b0F.
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2
Line an extra-large baking sheet with parchment paper.
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3
Chop sweet potato (and squash chunks, if they're large) into 1/2-inch pieces. Place in a gallon-sized zip-top plastic bag.
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4
Cut carrots and parsnips into 1/4-inch-thick slices. Add to the zip-top bag.
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5
Add canola oil, maple syrup, salt, paprika, cayenne pepper, and black pepper to the zip-top bag.
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6
Seal the bag and shake until the root vegetables are evenly coated.
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7
Transfer root vegetables and marinade to the prepared baking sheet. Do not discard zip-top bag.
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8
Roast vegetables for 15 minutes on the middle rack of oven, until they are just cooked enough to be pierced with a fork, but are not soft. Remove from oven and set aside.
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9
Pat pork dry with paper towels. Place pork chops in the zip-top bag.
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10
Add brown sugar, salt, paprika, and black pepper to pork in zip-top bag.
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11
Seal the bag and shake to evenly coat pork chops in the spice rub.
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12
Use a heatproof spatula to clear a space among the vegetables in the center of baking sheet for pork chops.
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13
Transfer pork chops to the center of baking sheet.
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14
Transfer the baking sheet to the middle rack of oven.
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15
Roast pork and vegetables for 15 minutes on the middle rack of oven.
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16
Open the oven door and stir vegetables. Continue roasting for 5-7 minutes, or until pork reaches an internal temperature of 145u00b0F and root vegetables are slightly caramelized.
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17
Check to see that pork and vegetables are done. Remove from oven or add time as needed.
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18
Allow pork to rest on the baking sheet for 3-4 minutes. Plate and serve. Leftovers may be stored in the refrigerator for up to 2 days.
