Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Maple-Glazed Parsnips And Sweet Potatoes 3.0 (147) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 6 Parsnips adds variety and fragrance to sweet potatoes. Ingredients 1 ¼ pounds parsnips 1 ¼ pounds sweet potatoes, quartered lengthwise, then cut diagonally into ½-inch pieces 2 tablespoons olive oil Coarse salt and ground pepper 2 tablespoons pure maple syrup 1 tablespoon Dijon mustard Chopped parsley, (optional) Directions Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces. On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl. In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately. Cook's Notes To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking). Print