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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.