Maple Sautéed Parsnips and Carrots

New Years dinner didn't quite take the form I'd expected. I wanted to make a Pennsylvania Dutch meal with roast pork and potatoes and sauerkraut, but didn't realize that Ben expected the pork to be cooked in the sauerkraut. So he took over and made the dish he posted a little earlier. However, before leaving for our Christmas trek to Lafontaine I'd gotten all I needed for the meal I'd planned, since we were coming back on New Year's Eve. This means I had extra ingredients Ben didn't need for the roast. This is the side-dish I came up with, which turned out pretty good.

2 Tbsps vegetable oil
1 lb carrots (about 4 large), peeled, cut into 3x¼" sticks
1 lb large parsnips, peeled, halved lengthwise, cored, cut into 3x¼" sticks
Salt, to taste
2 Tbsps (1oz/28gr) butter
1 tsp powdered rosemary (or 1 Tbsp chopped fresh rosemary)
1½ Tbsps maple syrup

1. Heat the oil in a large skillet over medium-high heat. Add carrots (if large and mature, put in carrots alone first and sauté for about 2 minutes before adding parsnips) and parsnips. Sprinkle with salt and pepper. Sauté until the vegetables are beginning to brown at the edges, about 12 minutes. 
2. Add butter, rosemary, and maple syrup. Toss over medium heat until heated through and the vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper.