Parsnips are best when the roots have been exposed to near freezing temperatures for about four weeks. It is then that the starch changes to sugar to give a sweet strong flavor. They pair well with sweet potatoes, and since North Carolina is the largest sweet potato growing state in the country, why eat them from anywhere else? For fun and flavor we used three varieties of sweet potatoes, O’Henry, Purple, and the sweet and moist Beauregard.
Ingredients
- 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 light brown sugar
- 1/2 cup pecans, toasted and chopped
- 1/4 cup chopped parsley
Instructions
Preheat oven to 400 degrees. In a large bowl, toss together sweet potatoes, parsnips, bay leaf, oil, 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.
Serves 6 to 8
Recipe adapted from Whole Foods Market website.
