Roasted Parsnips and Sweet Potatoes with Honey-Pecan Drizzle

Ingredients

(serves 6-8 people)

• 4 cups shredded beets
• 3 cups shredded carrots
• 2 cups shredded jicama
• 2 cups shredded sweet potatoes
• 1 cup toasted chick peas
• 1/2 cup toasted pistachios
• Salt and fresh black pepper

Method

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.

Nutrition

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

Other References

Stacey Bailey, Cottage Health’s Clinical Dietitian, references healthy sites such as Whole Foods, Cooking Light and My Recipes to find inspiration for healthy recipes. A few of their other favorite healthy Thanksgiving recipes are:

Rosemary-Orange Roast Turkey
Classic Herb Stuffing
Sweet Potato Casserole with Crunchy Oat Topping
Maple-Caraway Brussels Sprouts