Roasted Parsnips With Shallots

"From relishmag.com. Shallots were my contribution."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat oven to 450 degrees.
  • Toss together all the ingredients except for the mint and sage.
  • Place in a roasting pan and roast 30 minutes, or until the parsnips are fork tender.
  • Stir in the herbs and toss.
  • Adjust seasoning if necessary.

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Reviews

  1. The parsnips were delicious! However next time I'm not going to mince the garlic or chop up the shallots as both of them burned pass my liking. I think the small size plus the oil and honey caused this. I think in the future the honey should be added after roasting. Made for Veg 'N Swap tag.
     
  2. Sweet Goodness!<br/>I used 3 parsnips I had red onion so that replaced the shallots with them. Didn`t have mint so I opted for basil which was frozen from the autumn and fresh picked sage which manages to produce all year for me. I did find the onions to burn in 2o minutes time. I think the sweetener added to the burning. But I did love the parsnips. I cut the thick end in circles and the thinner end in long pieces. Loved the herbs added just before serving.
     
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