Place the carrots and turnips in a saucepan and cover with water. Bring to a simmer.
Cook until tender (a fork should slide in and out easily without breaking them apart). Then drain well.
Add the butter and maple syrup to a saute pan over medium heat. Bring to a simmer. Remove from the heat and toss in the carrots and turnips to coat well.
Season with salt and pepper to taste before serving.