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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 brown sugar
1/2 cup pecans, toasted and chopped
1/4 cup chopped parsley

Description

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.

Wholefoods