Honey Roasted Parsnip Sweet Potatoes And Apples

I love harvest veggies, and this is probably my favorite side to make for the fall season. Parsnip and parsley root are so under used and under appreciated! Also, the soy sauce really adds a depth of flavor you rarely see with sweet potatoes and apples.The original is from “The New American Plate”, and I don’t change much. It’s my experience that the cooking time can be reduced a bit, especially if you tend to cut small bite sized pieces, and prefer a firm bite. I like my veggies soft (less popular personal preference) so I stick with the recipe as is. 

INGREDIENTS makes 6 servings

1/2 lb parsnip, peeled and cut into bite sized chunks

1 large orange-fleshed sweet potato, peeled and cut into bite sized chunks

2 firm sweet apples, peeled, cored and cut into bite sized chunks

1 Tbs canola oil, plus more (or spray) for greasing the casserole dish

1 Tbs honey

2 Tbs soy sauce

salt and pepper to taste

INSTRUCTIONS

• 1/2 lb parsnip, peeled and cut into bite sized chunks
• 1 large orange-fleshed sweet potato, peeled and cut into bite sized chunks
• 2 firm sweet apples, peeled, cored and cut into bite sized chunks
• 1 Tbs canola oil, plus more (or spray) for greasing the casserole dish
• 1 Tbs honey
• 2 Tbs soy sauce
• salt and pepper to taste

1. Preheat the oven to 375. Use a paper towel to lightly grease a casserole dish with canola oil, or lightly coat it with canola oil spray. Place the honey in a small microwave safe bowl, and microwave for 5-10 seconds. This will help the honey mix with the rest of the ingredients. Add the canola oil and soy sauce, and whisk together until well combined. Place the parsnip, sweet potato, and apples in a large bowl, pour the soy sauce mixture over them and toss to coat. Transfer the mixture to the casserole dish, cover, and bake for 45 min to 1 hour or until tender. Season to taste with salt and pepper. Serve warm.