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.
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