1/4 cup canola oil
3/4 pound Jerusalem artichokes, scrubbed and sliced 1/3 inch thick
2 carrots, cut into 3/4-inch pieces
2 parsnips, cut into 3/4-inch pieces
1/2 pound fingerling potatoes, halved lengthwise
1 cup fresh lotus root, peeled and sliced (about 5 ounces), optional
1/4 cup pure maple syrup
1/4 cup soy sauce
A few drops of toasted sesame oil
1 tablespoon toasted sesame seeds
2 scallions, thinly sliced