Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the carrots and parsnips in a large roasting tin.
Dot with the butter and pour in the wine. Season well and roast for 20 minutes until just tender.
Remove from the oven and drizzle over the maple syrup. Return to the oven and roast for a further 10-15 minutes, until lightly caramelised.
Cook's tip: If your carrots and parsnips are quite small, you may want to halve them instead of quartering. Cooking time may vary depending on the size of your vegetables, so just check they are tender all the way through.