Spicy Pork With Parsnips and Sweet Potatoes
Highly seasoned but not super spicy, this pork loin dish pairs sweet parsnips with cayenne and fresh ginger. Peppery watercress is added for serving and brings a fresh crunch.
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
Instructions
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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.
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