Preheat the oven to 400°F or 375°F convection. Line a rimmed baking sheet with unbleached parchment paper.
Place the vegetables in a large bowl and toss to coat with the oil. Spread out over the prepared baking sheets and sprinkle with salt and pepper.
Roast until tender and golden brown, about 30 minutes.
Meanwhile, in a small saucepan, bring the maple syrup, chile, vinegar and salt to a boil.
Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. Add the lemon zest. Just before serving, spoon the agrodolce over the cooked vegetables.
Notes
*parsnips, winter squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, red onion, cauliflower (red onion is particularly good with agrodolce)
Recipe by Pamela Salzman at https://pamelasalzman.com/roasted-fall-vegetables-agrodolce-recipe/