This would be perfect for Rosh Hashanah, because it uses sweet vegetables and honey.

In a small bowl, combine margarine, honey, orange juice, nutmeg, salt and pepper; set aside.

Peel parsnips and sweet potatoes; cut into 1/4inch (5 mm) thick slices. Cook parsnips and sweet potatoes in separate saucepans of boiling, salted water until just tender (the parsnips for 10 minutes, the sweet potatoes for 8 minutes); drain well.

In greased 10 inch (25 cm) pie plate, or 6 cup (1.5L) shallow casserole, arrange half of sweet potatoes. Top with half of the parsnips. Pour half of the orange juice mixture over top.

Arrange remaining parsnip and sweet potato slices in alternating circles or rows on top. Drizzle with half of remaining orange juice mixture. Cover and and refrigerate remaining o. J. mixture.

Cover pie plate with circle of greased waxed paper; cover with foil, crimping edges to seal. Refrigerate up to 24 hours. Let stand at room temperature 1 hour, then bake, covered, in 325F (160 °C) oven, for 45 to 50 minutes or until heated through.

Heat reserved orange juice mixure until margarine has melted. Uncover pie plate, and brush vegetables with o. J. mixture; bake 5 minutes until lightly glazed.