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.
Special Diets:
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.
Nutritional Info:
Per serving: 320 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 210mg sodium, 60g carbohydrates (9g dietary fiber, 31g sugar), 5g protein.
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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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