Home » Recipes » Roasted Parsnips and Sweet Potatoes with Honey-Pecan Drizzle
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
2 pounds parsnips, cut into 1-inch chunks
1 bay leaf
3 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1 cup orange juice
1/3 cup honey
2 tablespoons brown sugar
1/2 cup pecans, toasted and chopped
1/4 cup chopped parsley
1/4 teaspoon ground black pepper
Preheat the oven to 400°F. In a large bowl, toss together sweet potatoes, parsnips, bay leaf, oil, salt and pepper and transfer to a large roasting pan. Roast, stirring occasionally, until tender and golden brown, about 1 hour.
Meanwhile, whisk together juice, honey and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer until reduced and thickened, 7 to 8 minutes. Stir in pecans. Transfer vegetables to a platter, drizzle honey-pecan mixture over the top and garnish with parsley.
Per Serving:320 calories (80 from fat), 9g total fat, 1g saturated fat, 210mg sodium, 60g carbohydrates, (9 g dietary fiber, 31g sugar), 5g protein.
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