Bourbon Sweet Potatoes and Parsnips

Ingredients

• 0.3 cup firmly brown sugar light packed
• 2 tablespoons butter cut into small pieces
• 0.1 teaspoon ground cardamom 
• 0.3 cup maple syrup 
• 0.3 cup orange juice 
• 2 tablespoons orange juice 
• 1 teaspoon orange peel shredded
• 1.8 pounds parsnips (see notes)
• 0.3 cup pecans coarsely chopped
• 6 servings salt 
• 1.8 pounds jewel sweet potatoes (see notes)

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• spatula

Directions

1. Peel sweet potatoes and parsnips; cut into sticks about 1/2 inch by 3 to 4 inches. Lightly coat a 12- by 17-inch rimmed baking pan with cooking oil spray.
2. Place vegetables in pan, cover tightly with foil, and bake in a 400 regular or convection oven until just tender when pierced, 35 to 40 minutes.
3. Meanwhile, in a small bowl, combine maple syrup, brown sugar, bourbon, butter, orange peel and juice, and cardamom.
4. Increase oven temperature to 45
5. Remove foil from pan and sprinkle pecans over vegetables.
6. Pour the syrup mixture over vegetables and pecans; turn pieces with a spatula to coat evenly.
7. Bake until syrup mixture thickens and sticks to vegetables, 25 to 35 minutes longer, turning pieces often to prevent scorching.
8. Transfer candied vegetables to a serving dish. Season to taste with salt.