Roasted Parsnips and Sweet Potatoes with Honey-Pecan Drizzle

Ingredients:

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  • 2 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 2 pounds parsnips, peeled and cut into 1-inch chunks
  • 1 bay leaf
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 cup orange juice
  • 1/3 cup honey
  • 2 tablespoons brown sugar
  • 1/2 cup pecans, toasted and chopped
  • 1/4 cup chopped parsley

Instructions:

Preheat oven to 400°F. In a large bowl, toss together sweet potatoes, parsnips, bay leaf, oil and salt and pepper and then transfer to a large roasting pan. Roast, stirring occasionally, until tender and golden brown, about 1 hour; discard bay leaf. 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 and set aside.

Transfer vegetables to a platter, drizzle honey-pecan mixture over the top, garnish with parsley and serve.

Nutrition
Per serving (about 10oz/282g-wt.): 320 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 210mg sodium, 60g total carbohydrate (9g dietary fiber, 31g sugar), 5g protein


Notes:  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.

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Joseph Hinson

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