Sunday, November 28, 2010

Roasted Parsnips and Sweet Potatoes

This was my Thanksgiving sweet potato side this year. The taste of the roasted potatoes gave a nice contrast to the other sides more traditional to Thanksgiving. It would be a great side dish to pork tenderloin or grilled chicken.

2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 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

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. Add salt as needed.

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