Roasted Parsnips with Mint and Sage14 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“My family loves these parsnips. They eat them like french fries.” - by M.Fede
Original recipe yields 4 servings
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the parsnips into a mixing bowl and toss with the olive oil. Sprinkle in the garlic, honey, salt, and black pepper to taste. Toss until evenly coated, and spread out evenly onto a baking sheet.
- Bake in the preheated oven until the parsnips are tender, about 30 minutes. Scrape into a mixing bowl, and toss with the mint and sage.
Amount Per Serving (4 total)
- 154 cal
- 3.8 g
- 30.3 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"YUM! So happy to try this - I had parsnips from another recipe AND my herb garden is getting out of control with mint and sage. Initially, I was hesitant about the mint, but it really blends in nicely..." See more with the other ingredients...certainly doesn't POP like you might expect it would. The honey helped with the sweetness of the veggies (I added carrots because i had them peeled and cut already... glad I did for an extra burst of color!) Everything about this was perfect, in my opinion. Other than adding more veggies for more color/nutrition/variety, I wouldn't change a thing!!"
"This is a delicious vegetable dish. Like other reviewers, I used carrots and parsnips (4 of each - and there was plenty of the mixture to coat the vegetables). The only change I made was to use fresh ..." See moreoregano for the sage, as I didn't have any sage. A definite make-again."
"While I liked this dish (I love parsnip) I was shocked at the compliments it received during dinner. The sage overpowers the mint, I feel. I also didn't measure the honey - just added a squirt or so, ..." See moredefinitely not a full tablespoon. Four parsnip is a very small portion for four people - I used six parsnip and three carrots for six. I'd definitely make this sometime again."
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