Peel sweet potatoes and parsnips and then cut into 1-inch cubes.
Add chopped veggies, olive oil, garlic powder, onion powder, salt, pepper, and dried sage to a mixing bowl. Use a spoon to toss the veggies until they are coated in oil and seasonings.
Divide veggies between two baking sheet and spread them out so they are in a single layer.
Place the baking sheet in your preheated oven and roast for 18 minutes.
Remove pan from oven, and drizzle maple syrup over vegetables. Use a spatula to flip the vegetables over and stir them around in the syrup.
Roast for another 12 more minutes or until the vegetables are golden and tender.