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Roasted Parsnips and Sweet Potatoes with Honey-Pecan Drizzle

Serves 6 to 8
Time 1 hr 15 min
This side dish of roasted sweet root vegetables is a perfect accompaniment to roasted chicken or pork tenderloin. A side of bitter greens, like mustard greens, offers a nice balance to the sweetness.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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