Spicy Pork With Parsnips and Sweet Potatoes
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Ingredients
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2 medium sweet potatoes (1 pound total), peeled, halved, and cut into ½-inch pieces
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4 medium carrots, cut into ½-inch pieces
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2 medium parsnips, peeled and cut into ½-inch pieces
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½ cup walnut halves
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¼ cup honey
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2 tablespoons extra-virgin olive oil
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Coarse salt and ground pepper
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3 to 5 sprigs thyme
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Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.