Maple-soy root vegetable stir fry

This is such a great way to cook root veggies - the sweet/salty glaze complements the starchy vegetables really well. This recipe is by David Chang (of the Momofuku restaurants), and I came across it in this month's awesome issue of Food & Wine. Before seeing this recipe, I had never really considered cooking potatoes with Asian flavors, but it tasted so good that now it seems like a completely obvious pairing. I'm curious about other sauces that would work well with these vegetables - maybe soy with hoisin and ginger, or something with garlic and Sriracha...I'm glad to have some new ideas to help me get through this endless root vegetable season!

Maple-soy root vegetable stir fry
Adapted from the March 2011 issue of Food & Wine
Serves 4

The original recipe uses Jerusalem artichokes and parsnips in addition to potatoes and carrots. Feel free to use whatever mix of starchy root veggies you have on hand.

1 pound small potatoes, cut into 3/4-inch cubes
2 large carrots, cut into 3/4-inch slices (if your carrots are thick, you may want to halve or quarter the slices)
2 tbs canola oil
2 tbs pure maple syrup
2 tbs soy sauce
1/2 tsp toasted sesame oil
1/2 tbs toasted sesame seeds
2 scallions, thinly sliced

Preheat oven to 375 deg F. Heat canola oil in a large ovenproof skillet over medium-high heat. Add vegetables and cook until lightly browned, tossing occasionally, about 8-10 minutes. Transfer skillet to oven and roast until vegetable are tender, about 20 minutes.

Remove skillet from oven and place on stovetop over medium heat. Add maple syrup and soy sauce and cook until sauce is syrupy and vegetables are glazed, stirring often, about 5-8 minutes. Remove skillet from heat, stir in sesame oil, sesame seeds, and scallions, and serve.